With Spring upon us, it’s a great time to fire up the barbecue and cook up something delicious. This sirloin with anchovies and caper butter recipe doesn’t disappoint!


2 x 500g sirloin (bone in)
200g unsalted butter, at room temperature
25g anchovies
1 Tbsp grain mustard
1 Tbsp baby capers
1 shallot, diced & confit in 100ml of olive oil
2 cloves garlic, microplaned
Handful of Italian parsley, chopped
2 tsp sea salt


Place the butter into a mixer bowl with the paddle attachment, whip the butter on high speed until it turns white & fluffy.

Add the rest of the ingredients and mix slowly to incorporate.

Reserve at room temperature.

Cook the sirloins to your liking, allowing them to rest in a warm spot

Carve the sirloins placing a large tablespoon of butter on top allowing it to melt.

Match this dish with the Snake + Herring ‘Cannonball’ Cabernet Sauvignon either at home or by ordering at Yarri Restaurant + Bar, Dunsborough. Book now at yarri.com.au