Seared fillet steak with pizzaiola sauce

Seared fillet steak with pizzaiola sauce
  • Serves icon Serves 4 people
  • Time icon Ready in about 20 minutes

Try this fillet steak recipe with pizzaiola sauce, an Italian mix of tomatoes, garlic and capers.


  • 4 x 175g fillet steaks, cut 4cm thick
  • 3 tbsp olive oil, plus extra
  • 2 garlic cloves, finely chopped
  • 450g vine-ripened tomatoes, skinned, deseeded and coarsely chopped
  • Leaves from 3 sprigs fresh oregano, finely chopped
  • 1 tbsp capers, drained and rinsed
  • 4 handfuls Florette Wild Roquette


  1. Brush the steaks lightly with a little oil and season. Heat a cast-iron griddle over a high heat. Once smoking hot, add the steaks and reduce the heat to medium-high. Cook for 2 minutes on each side for rare, or 21/2 minutes on each side for medium-rare. Rest the steaks somewhere warm.
  2. Meanwhile, put 3 tablespoons oil and the garlic in a medium frying pan over a high heat. Once the garlic sizzles, add the tomatoes and oregano and cook for 2 minutes, shaking the pan every now and then. Season.
  3. Spoon the sauce onto warmed plates and scatter with capers. Place the steaks on top and garnish with the rocket to serve.

delicious. tips

  1. Fillet steak is a lower-fat choice and is packed with iron.


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