Steak Mirabeau


  • 4 sirloin steaks
  • 20 anchovy fillets
  • 18 pitted black olives, halved
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • freshly ground black pepper
  • 1 glass red wine


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 on the sauce. Pour the sauce over the steaks and serve at once.