Tournedos with anchovy butter

The tournedos come from the fillet of beef, one of the most tender cuts of beef, as do the fillet mignon and Chateaubriand. These are small steaks cut from the center, round and about 1 1/2 to 2 inches thick.

Prepare anchovy butter

With a fork, mash four anchovy fillets to a paste. Cream one tablespoon butter until soft. Gradually, beat in the mashed anchovy fillets, lemon juice, and a little pepper to taste. Chill.

Prepare bread

Cut two rounds of bread, same size of the steaks, using a plain or fluted cookie cutter, or using a knife around the edge of an upside down cup.

Fry in hot butter and oil until golden brown in both sides. Drain on soft kitchen paper.

Transfer the fried bread to a try or plate lined with kitchen paper. Cover and keep in a warm oven (150° F) until needed.

Grill steak and mushrooms

Wipe mushrooms with dry cloth. Remove stalks.

Warm 2 T oil in a small pan. Brush steaks with the oil.

Stand steaks on a heated skillet or thick bottom frying pan. Grill for 1 minute. Turn over. Brush with a little more oil. Grill for 1 minute.

Turn over. Lower heat slightly. continue to cook 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.

Brush mushrooms with oil. Add to the steaks five minutes before the tournedos are ready, and finish grilling together.

Garnish and serve

Cut away tough stems from watercress. Discard brown leaves. Wash thoroughly under cold running water to remove grit.

Warm up anchovy butter, in a small pan on low heat or in microwave, until half liquid.

Get the bread out of the oven. Transfer to a serving tray. Lay a steak on top of each round. Pour a little anchovy butter over each steak.

Decorate on top with a grid of anchovy fillets and a black olive. Garnish with the grilled mushrooms and watercress. Transfer the remaining anchovy butter to a bowl or small jar and serve apart.