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.
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Cook Time
15 mins
Serves
2
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
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.
