6 x 400g Mick's Meat Angus beef
2 bunches baby red beetroot, trimmed
2 bunches baby golden beetroot, trimmed
1 bunch baby leeks, trimmed, rinsed
125g soft butter
1 tbsp aged white wine vinegar
2 anchovy fillets, finely chopped
1/2 small clove garlic, crushed
2 tbsp chopped French tarragon leaves, plus extra sprigs
2 tbsp extra virgin olive oil, plus extra, to cook
3 blood oranges, peeled, cut into rounds
2 tsp sherry vinegar
Step 1 - Cook red and golden beetroot separately in a saucepan of simmering water for 25 minutes or until tender (the time will depend on the size). Drain, cool, then peel and halve. Cook leeks in a saucepan of simmering water for 5 minutes or until tender. Drain and cool.
Step 2 - Combine butter, white wine vinegar, anchovies, garlic and chopped tarragon in a bowl and season generously with freshly ground black pepper.
Step 3 - Preheat oven to 190°C.
Step 4 - Brush steaks with a little oil. Season. Heat a chargrill pan over high heat until hot, then cook steaks for 2 minutes each side. Transfer to roasting pan and cook for a further 2-3 minutes. Remove and rest for 10 minutes.
Step 5 - To serve, combine beetroot, leeks, blood orange, tarragon sprigs, vinegar and oil in a bowl, season and toss gently to combine. Divide among plates and place a steak to the side topped with a spoonful of anchovy butter.