Rib Fillet with Anchovy-Miso Butter & Blistered Tomatoes

About

Prep Time:
20 minutes

cook time:
30 minutes

serves:
2 - 3

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ingredients:

• 2 × 300g rib fillet (ribeye) steaks, room temperature

• 1 tbsp neutral oil

• Salt and cracked black pepper

• 250g cherry tomatoes, on the vine where possible

• 1 tbsp olive oil, for the tomatoes

• Flaky salt, for finishing

Anchovy & Miso Butter

• 100g unsalted butter, softened

• 3 anchovy fillets, very finely minced (or mashed to a paste)

• 1 tbsp white (shiro) miso

• 1 clove garlic, finely grated

• 1 tsp lemon juice

• Cracked black pepper

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Preparation:

1. Make the anchovy-miso butter: beat the softened butter with the minced anchovy, miso, garlic, lemon juice and a good grind of pepper until smooth and evenly combined. Roll into a log in plastic wrap and chill until firm.

2. Pat the rib fillets dry and season with salt and pepper (go lighter on salt given the anchovy and miso are both salty).

3. Heat a heavy pan over high heat with the neutral oil until smoking. Sear the steaks for 2–3 minutes per side for medium-rare. Rest on a warm plate.

4. In the same pan (or a separate hot pan), toss the cherry tomatoes in olive oil and cook over high heat for 3–4 minutes, shaking occasionally, until blistered and just starting to collapse. Season with flaky salt.

5. Top each rested steak with a thick coin of the anchovy-miso butter and let it begin to melt. Serve immediately with the blistered tomatoes alongside, spooning any pan juices over the top.