Seared Beef Fillet with Peperonata

On the table in 15

Serves 2


    2 steak fillets (125 g each)

    1 jar Sacla’ Peperonata

    ½ tbsp. extra virgin olive oil

    1 tsp. green peppercorns

    Black olives to garnish


1.    In a non-stick pan, heat the oil and brown the steak on both sides for a few minutes.

2.    Add the peppercorns and finish cooking to suit your taste.  Leave to stand for a couple of minutes in the pan.

3. Meanwhile, pour the Peperonata into a different pan and heat.

4. Serve on a plate with the Peperonata base, and the steak on top. 

5. Garnish with black olives. Delicious served with green beans.