I like this anchovy butter recipe a lot.
And I make it quite often as well. It’s a great topping for red meat.
Or you can also use it as a flavorful rub for beef or lamb skewers (especially if you are throwing a summer bbq lunch or dinner party).
It is amazing just how well the anchovy works in combination with a perfectly cooked thick steak!
Creamy Anchovy Butter Recipe
Are you a fan of anchovies?
I have always loved the combination of a perfectly pan seared medium rare steak and that salted anchovy. Those flavors are the perfect match for each other if you ask me. For many years I have been adding a salted anchovy fillet to the steak juices in the hot pan in which I sear my steaks to make them melt nicely. And then I drizzle that mixture as a kind of sauce straight on top of the cooked steaks right before serving.
It also looks great when you just add a dollop of the smooth butter or a slice of the chilled compound butter to your food. See how that slab of golden butter slowly melts!
That always looks and smells very appetizing.
This anchovy butter recipe is pretty easy to prepare.
What I also love about it is the fact that you need just very little ingredients to make it. Main elements are anchovies, butter and garlic. And fresh herbs, I went for fresh tarragon this time. The tarragon gives this anchovy butter a pleasant flavor touch.
Of course you can also add other herbs such as parsley or the classic chives, which I like as well. Or how about some dried herbs like thyme and oregano instead maybe?
Just make sure that the unsalted butter is very soft before you start making this compound butter. Keep the butter at room temperature at least one hour before you plan to make this anchovy butter recipe.
Steaks and more…
Do you have a little bit of this anchovy butter left in the end?
Then you can spread it on a piece of bread and toast it quickly under a hot grill. It is a lovely snack and a delicious side as well. Or let the butter melt on top of a freshly baked potato… I have even served this anchovy butter with pan seared salmon before as well.
Anchovies and salmon, that’s also a combination you truly have to try out!
And one of my favorite summer dishes: freshly steamed or grilled green asparagus with anchovy butter. Awesome. You can do the same with artichokes by the way. Or just toss some anchovy butter and freshly cooked al dente penne pasta together…
Wow, we already have a bunch of recipe ideas for our anchovy butter here!
If you want to make neat round slices, you can let the butter chill for just a couple of minutes and then wrap it up in a piece of cling film creating a kind of sausage shape. Then let the butter chill and set in the fridge for at least 1 hour. Just slice the chilled anchovy butter up right before serving.
Or you can scoop the freshly homemade anchovy butter in a ramekin and serve it smooth and soft at room temperature.
Do you love this anchovy butter recipe?
Then you should also check out my truffle butter recipe!
Creamy Anchovy Butter Recipe
Homemade creamy anchovy butter recipe: great to put on top of a sizzling cooked steak!
- 2 steaks
- 6 canned anchovy fillets in oil
- 7 oz unsalted butter (200 g), very soft
- 2 tbsp fresh tarragon
- 2 tbsp olive oil
- 1 tsp garlic paste
Make sure the butter is very soft, at room temperature. Add it to a blender.
Blend it well until creamy and smooth. Then add the chopped tarragon and garlic paste.
Blend again. Then add the salted anchovy fillets (you can also add half of the anchovies if you don’t want it to get too salty). Also season with a pinch of pepper. Don't add extra salt
Blend again. Check the seasoning and add extra pepper or garlic paste to taste.
Pour the olive oil in a large non-stick pan, season with a little pepper and place it over high heat. Once the oil is smoking hot, add the steaks.
Sear them nicely on both sides until dark brown. Cook the steaks the way you prefer. I like my steaks rare to medium rare.
Once cooked, remove the steaks from the pan and let them rest on a clean chopping board covered with tinfoil for 5 minutes. Then place them onto warm plates and finish with a generous dollop or a slice of anchovy butter. Serve immediately.