This is a tasty butta!
for the butter:
1 clove garlic, minced
1 tsp olive oil
1 tbsp fresh parsley, chopped finely
4 tbsp butter
1/4 tsp anchovy paste
1 large pinch salt
As the veggies cook, let’s prepare the final piece of this puzzle: anchovy butter! It sounds a little strange to go with a beef dish, but trust me – this butter is an umami taste explosion, and works perfectly with this dish. You can find anchovy paste in most grocery stores, and it’s much easier to work with than dried anchovies.
You can either leave your butter out for an hour before making the butter, or zap it for a few seconds until a little softened. Next, stir all of the ingredients together – minced garlic, olive oil, salt, anchovy paste, and chopped parsley. That’s it – pretty easy.
Served it on top of the beef cheeks!