Scotch Fillet with Smokey Anchovy & Herb Butter

ANCHOVY & HERB BUTTER:--
125 g soft butter, chopped
¼ tsp SIDS CRAZY LEMON
4 anchovy fillets, chopped
2 cloves garlic, minced
1 tsp fennel seeds, ground
1 tsp chopped flat leaf parsley
1 tsp chopped chives
1 tsp fine chopped rosemary
STEAK & CHIPS:--
1 kg Desiree potatoes, scrubbed
3 tbsp duck fat
4 x 200 g thick-cut scotch fillets
SIDS SALT & PEPPER to taste

ANCHOVY & HERB BUTTER: place SIDS CRAZY LEMON and all the ingredients in a food processor and blitz until smooth. Taste and season with SIDS SALT & PEPPER then transfer to a bowl and refrigerate. Remove from the fridge 1 hour before serving.
STEAKS & CHIPS: Cut potatoes into batons 12 x 12 mm. Place in a wide pot and cover with cold water. With the heat on medium-low, simmer for 25 minutes. Drain and put batons gently on paper towels to dry, then move them to a baking sheet or plate and put them in the freezer for 1 hour.
Heat oven to 220°C. If the duck fat is solid, heat until liquid. Remove the potatoes from the freezer and gently coat them with duck fat then move them to an oven-paper lined baking sheet.
Place in oven and cook for about 20 minutes until golden brown, flipping them once or twice as they cook.
Meanwhile, brush steaks with duck fat, season with SIDS SALT & PEPPER and cook in a hot chargrill pan for 4 minutes, turning every 15 seconds, depending on thickness. Remove from pan and set aside in a warm place for 5 minutes to rest.
Remove batons from oven, season with salt and serve in a seperate basket or heated container.