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Seared fillet steak with pizzaiola sauce

Name: Seared fillet steak with pizzaiola sauce
Yield: Serves 4 people
Cuisine: Italian recipes
Ingredients: 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

Easy
February 2006

Easy
February 2006

Test kitchen approved

Serves 4 people
Ready in about 20 minutes

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

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Ingredients

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

Method

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.
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.
Spoon the sauce onto warmed plates and scatter with capers. Place the steaks on top and garnish with the rocket to serve.