Ingredients
- 4 steaks, cut depending on your budget and preference
- Handful rosemary leaves, very finely chopped
- 1 head garlic, peeled and crushed
- 1 tin anchovies
- 1 tbsp Dijon mustard
- 1 tsp English mustard powder
- Lots of black pepper
- 1 tsp Demerara sugar
- Half bottle red wine
Put the rosemary, garlic and anchovies (including the oil) into saucepan and heat gently while you squish the anchovies with the back of a wooden spoon. Turn up the heat and let it gently sweat. Add the mustards, pepper and sugar. Mix well and then pour in the wine and bring up to the boil. Simmer gently until the mixture reduces by half. It’ll look like purple coloured hoi sin sauce. Allow the marinade to cool fully and then pour it over the beef and let it marinate for a few hours. Turn the meat occasionally while it’s marinating in the fridge. Heat a barbecue or char grill and cook the meat for about five to seven minutes on each side. Allow it to rest for at least five to 10 minutes and then carve at an angle, against the grain, in thin slices.
