This beautifully tender, flavourful fillet steak is cooked to perfection and paired with a olive oil and parsley based salsa verde.
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Place all the ingredients for the salsa verde in a mini chopper/food processor and blitz until fairly smooth.
For the steak, heat a dry cast-iron or stainless steel frying pan on a high heat until hot. Smear the steaks with oil on each side and season with salt and black pepper. When the pan is very hot add ½ tablespoon of oil and quickly add the steaks. Fry for 2 minutes on each side for rare. Do not move the steaks in the pan as soon as you put them in otherwise they will stick – let them form a crust first and then you’ll be able to turn them over when browned.
Once the steak is cooked to your liking, remove from the pan onto a warm plate, and cover with foil and a couple of tea towels to keep warm. Leave to rest for 5-10 minutes. Serve with the salsa verde sauce spooned over and some chicory leaves, if desired.
Typical values per serving when made using specific products in recipe
Energy | 2,119kJ/ 511kcals |
|---|---|
Fat | 41g |
Saturated Fat | 8.5g |
Carbohydrates | 0.9g |
Sugars | 0.5g |
Fibre | 0.9g |
Protein | 34g |
Salt | 1.7g |
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