Ingredients 100g lightly unsalted butter, softened 2 anchovy fillets, chopped finely 1 tsp chopped fresh parsley Ground black pepper. Method Combine all of the ingredients in a bowl. Empty out onto a piece of cling film then roll into a sausage, twisting the ends to compress. Chill in a refrigerator for at least two hours. Slice, and serve on top of either steak or fish.