Peter Lucas wrote:
> By Peter Lucas;
> 3 prime rib-eyes steaks, cut 4 1/2 inches thick
> 13 ounces canned anchovies, drained and patted dry
> 6 tablespoons whole grain mustard
> 4 tablespoons fresh crushed garlic
> 4 tablespoons salt
> Freshly ground pepper
>
> Puree the anchovy, mustard, and garlic in food processor or blender,
> to form a paste then blend in the olive oil in a stream. Grind some
> pepper onto the steaks. Rub the steak thoroughly with the marinade and
> let the steaks marinate in the refrigerator for 5 days. Grill the
> steaks to desired temperature.
> --
> Peter Lucas
> Brisbane
> Australia
If you dont want to be subjected to online harrament will you **** off
and take your recipes out of Uk.telecoms.broadband?