Aged Beef with Grilled Vegetable Salad and Anchovy Butter

The beef for this dish has been aged on the bone for 20 days. At Rockpool we age rumps and loins, including the fillet, but you could get the butcher to age a standing rib for you, which would serve about six to eight people. Fillet is more tender, but for flavour, I prefer rump. At Rockpool we cut the meat into very large steaks and grill two serves at a time. This allows us to keep it on the grill longer to achieve a really crisp, smoky crust (it is so thick it will still be melting and r