1/2 cup butter, room temperature
10 to 12 anchovy fillets packed in oil, roughly chopped.
small clove of garlic, minced.
6 to 8 Dill fronds
pinch of red pepper flakes
Scotch and Mash:
800gm potatoes, cut into 2cm pieces.
60gm butter coarsely chopped.
100ml pouring cream.
4 Scotch fillet steaks (about 200gm each)
60ml (¼ cup) olive oil
2 garlic cloves finely chopped.
1 tbsp finely chopped rosemary
70ml red wine - The Schiller
150ml beef stock