Preparation
Wash the anchovy fillets and pat dry.
Wash the rocket and shake dry.
Peel and finely dice the shallot.
Prepare all the ingredients.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000424/000424_step_1_M.jpg)
Mix together the shallot, 1 tbsp mustard, the thyme, lemon zest, 2 tbsp olive oil, the honey, salt and pepper in a bowl. Finely chop the capers and anchovy fillets. Add to the bowl and mix well.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000424/000424_step_2_M.jpg)
Place the steaks in the marinade, turning to coat. Allow to marinate for 30 minutes at room temperature.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000424/000424_step_3_M.jpg)
In a bowl, whisk the mayonnaise with the rest of the mustard until smooth.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000424/000424_step_4_M.jpg)
Halve the bread rolls and briefly toast them in a griddle pan.
Roughly wipe the marinade off the steaks. Then, grill in the griddle pan in the remaining oil for 1-2 minutes on each side for rare meat. Cook for a few minutes longer over for medium. Leave to rest for a few minutes.
Arrange the rocket on the bases of the rolls.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000424/000424_step_5_M.jpg)
Cut the steaks into slices and arrange them on the rocket. Drizzle with the mayonnaise and season with salt and pepper. Cover with the bread tops and serve.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000424/000424_step_6_M.jpg)