Ribeye with Anchovy Butter, Charred Leeks & Sweet Potato Mash

Serves: 2–3

Ingredients

Steak

• 400g grass-fed ribeye
• Sea salt & cracked black pepper

Anchovy Butter

• 50g unsalted butter, softened
• 2 anchovy fillets, finely minced
• Zest of ½ lemon

Charred Leeks

• 2 leeks
• Olive oil
• Sea salt

Sweet Potato Mash

• 500g sweet potato, peeled and chopped
• 30g butter
• 2–3 tbsp cream or milk
• Salt to taste

Method

1. For the anchovy butter, mix butter, anchovy, and lemon zest until smooth. Chill until ready to use.
2. Boil sweet potatoes in salted water until tender. Drain, mash with butter and cream until smooth. Season and keep warm.
3. Trim leeks, halve lengthwise, and rinse thoroughly. Toss with olive oil and salt. Grill or pan-sear cut-side down until deeply charred and tender. Set aside.
4. Season generously with salt and pepper. Heat a heavy pan until very hot. Sear ribeye for 2–3 minutes per side until well crusted. Add a knob of butter and baste briefly.
5. Rest steak for 5–7 minutes. Top with anchovy butter just before serving.
6. Plate ribeye alongside sweet potato mash and charred leeks. Spoon over resting juices.