Dry the steaks with kitchen roll and rub with a little oil and season. Set aside. In a large pan, heat the butter with a little oil and fry the shallots until translucent. Add the thyme and garlic, then the anchovies and cook until the anchovies mush down to a paste. Sprinkle in the sugar, then add the wine and allow to bubble up. Add the stock and leave to simmer until reduced to a syrupy consistency. Meanwhile, add the carrots to a pan and just cover with cold water.
Add the butter, salt and sugar, bring to a boil and cook rapidly until the carrots are tender and the liquid reduced to a syrupy glaze. Heat the 40g butter in a large pan and when foaming, add the steaks. Do not overcrowd the pan; it’s better to cook in batches to achieve a good seared crust.
Fry the steaks for 2-3 minutes per side, spooning over the butter as they cook. When the steaks are cooked to your liking, remove to a wooden board and leave to rest for 5 minutes. Adjust the seasoning of the sauce if necessary. Add any steak resting juices. Peel the courgette into crunchy ribbons using a vegetable peeler. Serve the steaks with the glazed carrots, courgette ribbons and potatoes. Spoon over the sauce and serve immediately.
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