Make sure the butter is very soft, at room temperature. Add it to a blender.

Blend it well until creamy and smooth. Then add the chopped tarragon and garlic paste.

Blend again. Then add the salted anchovy fillets (you can also add half of the anchovies if you don’t want it to get too salty). Also season with a pinch of pepper. Don't add extra salt

Blend again. Check the seasoning and add extra pepper or garlic paste to taste.

Pour the olive oil in a large non-stick pan, season with a little pepper and place it over high heat. Once the oil is smoking hot, add the steaks.

Sear them nicely on both sides until dark brown. Cook the steaks the way you prefer. I like my steaks rare to medium rare.

Once cooked, remove the steaks from the pan and let them rest on a clean chopping board covered with tinfoil for 5 minutes. Then place them onto warm plates and finish with a generous dollop or a slice of anchovy butter. Serve immediately.