Whisk Wednesdays—Steak Mirabeau (Beef Tenderloin Steaks with Anchovy Butter) Recipe

Sharp, briny, stinky. That’s anchovies and olives for me. I’ve tried to like these foods, but I still avoid them. This week, the curriculum that I’m following called for a discussion of compound butters, and the only recipe in Le Cordon Bleu at Home that contained a compound butter was Steak Mirabeau. The steak part was great, but the anchovy butter…not so good. So, I decided to make a bunch of other compound butters to have on hand and compare. “…and one slice with anchovies.” � (...)