Festival Recipe
Fillet steak, slow cooked tomatoes, salsa verde & watercress
Recipe by Oliver Dunne
- Serves4
Ingredients
- 4 x 200g Fillet Steak
For the Tomatoes:
- 4 Vine Ripened Tomatoes
- 2 Sprigs of Fresh Thyme
- Splash of Balsamic
- Splash of Olive Oil
- Salt/Sugar
- Freshly Ground Black Pepper
For the Salsa Verde:
- 2 Tsp White Wine Vinegar
- 4-5 Fresh Basil Sprigs, leaves only
- Handful Fresh Flat leaf Parsley
- 2 Garlic Cloves, chopped
- 2 Anchovy Fillets, drained
- 3 Tsp Capers
- 100ml Extra Virgin Olive Oil
- 100g Watercress
- 4 Tbls Olive Oil
- 1 Tbls White Wine Vinegar
- 1 Tsp Djon Mustard
- Pinch of Salt/Sugar
Method
- Heat a large frying pan until smoking hot and add a splash of oil. Season one side of the steak and put it in the pan with the season side facing down.
- Continue to cook on a high heat until it’s nicely browned. Just before you turn it over season the raw side and turn. Repeat the process.
- When both sides are coloured turn down the heat and cook to your liking.
- For the salsa verde, pour the vinegar into a blender and add the basil leaves, parsley, garlic, anchovies and capers. Blend to a puree. With the motor still running, gradually add just enough of the olive oil to give a sauce –like consistency.
- To make the salad dressing, simply mix all the ingredients together and season to taste.
