Method
- Season the steaks generously with salt on both sides and bring to room temperature.
- Scrub the potatoes, cover with cold water, season and add a sprig of mint. Simmer gently until tender.
- Sear the steaks in a fiercely hot pan for 2–3 minutes per side to caramelise, without moving them.
- Turn the heat down, add a third of the butter, the garlic and thyme, then baste until medium rare (50–55°C). Rest for 5 minutes.
- Drain the potatoes, toss with the remaining butter and chives, breaking them up slightly.
- Spoon anchovy crema onto the plate, top with sliced steak, potatoes and radishes, then finish with browned butter, chives and pepper.
- For the crema: soft-boil the eggs for 6½ minutes, then peel and quarter.
- Blitz the eggs with the sourdough, anchovies, garlic, mustard, half the lemon juice and a pinch of salt to a smooth paste.
- With the blender running, trickle in the oil very slowly until emulsified, then blend in the water to loosen. Season to taste.
