ESPETADA WITH ANCHOVY BUTTER
ESPETADA WITH ANCHOVY BUTTER
Category
All Recipes
We love the combination of a perfectly cooked medium rare ESPETADA and anchovy butter. These flavours are the perfect match for each other.
What you’ll love: The Anchovy butter is pretty easy to prepare and just takes the meat to a whole new level.
What you’ll love: The Anchovy butter is pretty easy to prepare and just takes the meat to a whole new level.
Persons
2
Cook Time
5 minutes
Total Time
5 minutes
Ingredients
- What you'll need:
- For the marinade:
- 1 kg CHALMAR BEEF ESPETADA
- 25 g Rosemary
- 5 Cloves of garlic
- ½ Lemon
- 45 ml Avocado oil or Olive oil
- 8 Red onions
- Salt and pepper
- For the Anchovy butter:
- ½ Onion, finely chopped
- 1 Clove garlic, finely chopped
- 15 ml Avocado oil
- 15 ml Curry powder
- Juice and zest of 1 lemon
- 2 Anchovy fillets
- 5 g Parsley
- 5 g Basil or chives
- 125 g Soft butter
- Salt and pepper
Instructions
- Method:
- Making the Espetadas:
- Roughly chop the rosemary, garlic, and lemon. Combine with avocado oil.
- Combine the CHALMAR BEEF ESPETADA with marinate. Place in the refrigerator for 2-4 hours to marinate.
- Peel red onions and blanch in boiling salted water for 10 minutes. Remove from water and leave until cool to handle, then cut them in half.
- Thread CHALMAR BEEF ESPETADA onto skewers, alternating with pieces of onion. Season to taste.
- Heat a griddle pan over high heat. Place the skewered meat on the griddle pan and sear for 45 seconds to 1 minute or until well browned. Turn to cook on all sides.
- Serve with anchovy butter.
- Making the Anchovy butter:
- Heat avocado oil in small pan and sauté onion and garlic until soft.
- Add the curry powder and fry for 1 minute.
- Place the rest of the ingredients (except the butter) in a blender and blend to a rough paste.
- Add butter and beat until evenly mixed.
- Season to taste.
Notes
Chalmar Farm Kitchen advice:
To infuse even more flavour into the beef, marinate the CHALMAR BEEF ESPETADA in the refrigerator overnight.
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