Prepare Anchovy Butter

1. With a fork, mash four anchovy fillets to a paste. Cream butter until soft. Graduallly, beat in the mashed anchovy fillets, lemon juice, and a little pepper to taste. Chill.
2. Prepare Bread
3. Cut two rounds of bread, same size of the tournedo steaks, using a plain or fluted cookie cutter, or using a knife around the edge of an upside down cup.
4. Fry in hot butter and oil until golden brown in both sides. Drain on soft kitchen paper.
5. Transfer the fried bread to a try or plate lined with kitchen paper. Cover and kepp in a warm oven (150° F) until needed.

Grill Steak and Mushrooms

1. Wipe mushrooms with dry cloth. Remove stalks.
2. Warm oil in a small pan. Brush steaks with the oil.
3. Stand steaks on a pre-heated grillit or thick bottom frying pan. Grill for 1 minute. Turn over. Brush with a little more oil. Grill for 1 minute.
4. Turn over. Lower heat slightly. continue to grill for further 2 minutes on each side for rare or underdone steak; 3 minutes each side for medium; up to 4 minutes for well done steak.
5. Brush mushrooms with oil. Add to the steaks five minutes before the tournedo steaks are ready, and finish grilling together.

Garnish and Serve

1. Cut away tough stems from watercress. Discard brown leaves. Wash thoroughly under cold running water to remove grit.
2. Warm up anchovy butter, in a smal pan on low heat or in microwave, until half liquid.
3. Get the bread out of the oven. Transfer to a serving tray. Lay a tournedo steak on top of each round.
4. Decorate on top with a grid of anchovy fillets and a black olive. Garnish with the grilled mushrooms and watercress. Transfer the anchov butter to a bowl or small jar and serve apart.

Nutrition Facts