INGREDIENTS
4
slices 12 to 16 ounces top round-sliced crosswise into
1
Montreal steak spice
2 tbsp
Anchovy fillets in oil
1
Shallot
1/2 tsp
Pepper, coarsely ground
2 tbsp
Canola oil
2 tbsp
Red wine vinegar
1 stick
Butter, unsalted
1/4 cup
Equal parts chopped parsley, tarragon and chives