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Ingredients
2 Wagyu scotch fillets
1 bunch of English spinach
250g unsalted butter at room temperature
150g anchovies
200g kalamata olives
Juice and zest of 1 lemon
Olive oil
Salt and pepper
Method
Baste the steaks with olive oil, salt and pepper and char-grill for 3-10 minutes on either side.
Whisk the butter until it starts to change colour slightly (it will go paler and increase in volume.)
Finely chop the olive and anchovies then mix through the butter with the lemon juice and zest.
Wilt the spinach in a large pan until just softened.
After resting your steak for 5 minutes serve with the spinach and a good dollop of Kalamachovy butter.
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