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1
In a food processor, combine the basil with the oil, tomatoes, nuts and garlic and process to a paste.
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2
Stir in the cheeses and season with salt and pepper.
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3
In a bowl, blend the butter with the anchovy paste and refrigerate.
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4
In a small saucepan, boil the demiglace with the herbes de Provence until reduced to cup, 3 minutes.
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5
Strain the sauce into a clean saucepan and stir in the vinegar.
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6
Bring the sauce to a simmer.
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7
Off the heat, whisk in the anchovy butter, 1 tablespoon at a time.
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8
Season with salt and pepper, cover and keep warm.
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9
Light a grill or heat a grill pan.
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10
Oil the fish, season with salt and pepper and grill over high heat until browned on the outside and rare within, 1 minute per side.
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11
Season the beef with salt and pepper and sprinkle with the herbes de Provence.
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12
Heat a skillet.
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13
(If not using Kobe or wagyu beef, heat 2 teaspoons of vegetable oil until shimmering.)
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14
Add the meat and cook over high heat until browned outside and medium-rare within, 2 minutes per side.
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15
In a bowl, toss the sea beans with the olive oil and lemon juice; season with pepper.
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16
Place dots of pesto on each plate and top with rounds of fried Asian eggplant.
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17
Arrange the fish and beef on the plates and garnish with the sea beans.
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18
Spoon the anchovy butter sauce over the beef and serve.
