Steak Mirabeau

• 4 sirloin steaks
• 20 anchovy fillets
• 18 pitted black olives, halved

Heat the oil and butter in a frying pan and when it is foaming add the steaks. Cook as preferred and season with freshly ground black pepper. Crisscross the steaks with 4 anchovy fillets and place the olive halves in the squares. Remove the steaks from the pan and keep warm. Mash the remaining 4 anchovy fillets in the pan juices, add a glass of red wine and reduce rapidly until a glaze appears