Fillet Steak with Tomato Sauce

Make Fillet Steak with Tomato Sauce this Weekend

Make this fabulous Fillet Steak with Tomato & Garlic Sauce dinner dish with a tender fillet of beef, tomatoes, roasted garlic and olive oil. Serve with freshly chopped vegetables or lightly boiled vegetables.

Ingredients | Fillet Steak with Tomato Sauce

SERVES 4

700 g/1 ½ lb ripe tomatoes

2 garlic cloves

2 tbsp olive oil

Two tbsp freshly chopped basil

2 tbsp freshly chopped oregano

2 tbsp red wine 

Salt and freshly ground black pepper

75 g/3 oz pitted and chopped black olives

4 fillets of steaks, about 175 g/6 each in weight

Freshly chopped vegetables to serve 

Preparation Method | Fillet Steak with Tomato Sauce

Make a petit cross on the top of each tomato and place it in a large bowl. Cover the pan with boiling water and leave for 2 minutes. Use a slotted spoon, remove the tomatoes and skin carefully. Repeat until all the tomatoes are skinned. Place on a chopping board, cut into quarters, remove the seeds and roughly chop, then reserve.

Peel and chop the garlic. Heat 50% olive oil in a saucepan and cook the garlic for 30 seconds. Add the chopped tomatoes with the basil, oregano, red wine (Red Grapes Juice) and season to taste with salt & black pepper. Now, boil it, then reduce the heat, cover the cooking pot and simmer for 15 minutes, stirring time to time, or until the sauce is reduced and thickened. Stir the olives into the sauce and keep warm while cooking the steaks.

Meanwhile, lightly oil a griddle pan heavy-based frying pan with the reaming olive oil and cook the steaks for a further 2-4 minutes, depending on personal preference. Serve the steaks immediately with the garlic sauce and freshly cooked vegetables.

Helpful Hint

Fillet steak should be a deep mahogany color with a good marbling of fat. If the meat is bright red or if the fat is bright white, the meat has not been aged properly.  

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