Anchovy & Herb Coulotte

Coulotte basted with anchovy herb butter. This dish is served with a side of freshly shaved and roasted Brussels sprouts, oven roasted tomatoes and topped with more compound butter.⁠

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Tyson Fresh Meats Foodservice.

Anchovy Herb Butter


  • 4-6 cloves Garlic 
  • 3 ea. Anchovies
  • 1 tsp. Anchovy paste
  • 2 tbsp. Chopped parsley
  • Pinch of chili flake, if desired
  • 2 lbs. Room temp butter


  1. Place ingredients into a food processor. Blend to incorporate.
  2. Roll into desired shape and harden in the refrigerator.



  • Tyson Fresh Meats Foodservice Petite Coulotte


  1. Sear Coulotte in a cast iron pan. Baste with some anchovy herb butter and finish in the oven until desired temp is reached.