Method

• 1.
  Heat a large frypan over high heat. Brush steaks with 2 tbs oil and add to pan. Cook for 3 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate. Cut 20g butter into 4 slices and top each steak with 1 slice. Set aside, loosely covered with foil, for 5 minutes to rest.

• 2.
  Meanwhile, gently pat beans with paper towel to dry. In the same pan used to cook steak, melt remaining 1 tbs oil and 80g butter over high heat (only clean pan if it has burnt, otherwise leave uncleaned). Add beans and caperberries, and cook, stirring once every 2 minutes, for 6 minutes or until beans are golden. Add garlic and anchovies halfway through bean cooking time and stir through.
• 3.
  Divide steaks and bean mixture among bowls and scatter with tarragon to serve.