SERVES 6 PREP 2 mins COOK 30 mins EASY G
100g unsalted butter
20g salted anchovies, chopped 400ml beef stock (the best quality you can get)
20ml sherry vinegar
1 Melt the butter in a pan over a high heat. Bubble, swirling the pan until it turns a nut brown colour. Add the anchovies, and sizzle for 1-2 mins until they dissolve.
2 Add the stock and vinegar. Bring to the boil and reduce for around 20 mins to the desired consistency. Sieve and serve with the beef.
PER SERVING 137 kcals • fat 14g • saturates 9g • carbs 0.2g • sugars 0.2g • fibre 0.3g • protein 2g • salt 0.7g