Fillet steak and salad with spicy pepper and tomato sauce Recipes

Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

225g of chunky straight cut frozen chips
2 fillet steaks (175g), at room temperature
Extra virgin olive oil
40g of butter
1 small garlic clove, peeled and crushed
175g of portobellini or small field mushrooms, chopped thickly or keep whole if really small
4 heaped tbsp of Sacla' Spicy Pepper and Tomato Stir Through
50g of watercress
salt and pepper

Instructions

Preheat the oven to 220°C/425°F, Gas Mark 7.

Tip the chips into a small roasting tin and bake on the middle shelf of the oven for 15-20 minutes, until crisp and golden.

Rub the steaks all over with a little olive oil and season well.

Heat a medium-sized frying (non-stick of course) for a couple of minutes until it's really hot.

Fry the beef for 5 minutes (for those of you who like it medium rare). Turn halfway through cooking. Let it rest on a plate while you cook the mushrooms.

In the same frying pan but set over a moderate heat, add the butter, stir in the garlic and cook briefly before adding the mushrooms. Fry for 5 minutes, stirring from time to time, then season with salt and pepper.

Slice the beef into finger-sized strips while you heat the sauce gently in a small pan. When hot, remove from the hob and toss the beef in the sauce.

Split the watercress between 2 dinner plates and drizzle over some olive oil.

Remove the chips from the oven and sprinkle generously with salt.

Tuck the strips of beef amoung the watercress with the chips and mushrooms. And don't even think about wasting the delicious juices, just remember the napkins to mop up.