Our Favourite Recipes
Seared Fillet Steaks with Zingy Peperonata

Seared Fillet Steaks with Zingy Peperonata

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.
Profile Serves: 2
Icon/Time On the table in: 15 mins
Dairy Free
Gluten Free
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Buon Appetito


    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. 

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