300g charlotte potatoes, cut into wedges
3 tbsp olive oil • 4 anchovies in olive oil, drained
1 tbsp capers, drained and rinsed
1 large garlic clove, crushed
½ x 25g pack flat leaf parsley, leaves chopped
1 tbsp finely chopped chives
1 tbsp essential Waitrose dijon mustard
15g essential Waitrose parmigiano reggiano, grated
2 bavette steaks (about 175g each)
1. Preheat the oven to 200˚C, gas mark 6. Cook the potatoes in boiling salted water for 5 minutes, until starting to soften. Drain well, arrange on a baking tray, toss with ½ tbsp olive oil and season. Cook on the top shelf of the oven for 20 minutes. Meanwhile, roughly chop the anchovies and capers; mix with the garlic and herbs. Whisk in 2 tbsp olive oil and the mustard.
2. Turn the potatoes, scatter with the parmesan and cook for a further 10 minutes, until crisp. Meanwhile, brush the steaks with the remaining ½ tbsp oil and season. Heat a large frying pan, add the steaks and cook for 6-7 minutes, turning halfway.
3. Remove the steaks from the pan and rest for 3 minutes. Return the pan to a low-medium heat and add the anchovy sauce. Cook for 1 minute, until the garlic is aromatic and the anchovy soft. Slice the steak, spoon over the anchovy sauce and serve with the wedges.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.
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