Fillet of Beef with Red Wine, Anchovies, Garlic and Thyme

• 1 tablespoon extra virgin olive oil
• 60 g unsalted butter
• 8

In a heavy-based pan (I use a cast-iron rectangular casserole; a baking tin, if it’s sturdy enough, would do) in which the fillets will fit comfortably (no scrunching at the ends and they mustn’t touch each other) heat the olive oil and 30 g of the butter. Add the shallots, sprinkle with a little s