Seared Fillet Steaks with Zingy Peperonata

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


INSTRUCTIONS 

  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.