Seared Fillet Steaks with Zingy Peperonata

Name: Seared Fillet Steaks with Zingy Peperonata
Prep time: THMS
Cook time: THMS
Ingredients: • 2 steak fillets (125 g each); • 1 jar Sacla’ Peperonata; • ½ tbsp. extra virgin olive oil; • 1 tsp. green peppercorns; • Black olives to garnish

Tender fillet steak doesn't need a lot of fuss to be delicious. Simply sear, rest, and serve with Sacla' Peperonata. The tangy mix of slow-roast peppers, onions, and tomato cuts through the rich meat for a perfectly balanced flavour.

Cook Time

15 mins

Serves

Ingredients

• 2 steak fillets (125 g each)

• 1 jar Sacla’ Peperonata

• ½ tbsp. extra virgin olive oil

• 1 tsp. green peppercorns

• Black olives to garnish

How to make the recipe

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Garnish with black olives. Delicious served with green beans.