Peppered Fillet Steak with Artichoke & Sunblush Tomato Salad

This is adapted from a recipe I saw on the BBC Good Food website - they had said to use grilled marinated artichoke hearts (so feel free to do so) but instead I used half a tin of artichoke hearts in brine, rinsed, drained and quartered them, then added a couple of bits from a jar of marinated then drizzled over some of the oil from the jar.

The artichokes were then roasted in a preheated oven at about 200C for around 30 minutes. The result was delicious home-roasted artichokes, slightly crisp & charred in places with lovely creamy centres.

I also got a couple of pieces of excellent beef fillet from The Ginger Pig in Borough Market. Really then this is a fairly “special occasion” meal owing to the cost of the fillet but hey I was then due to be off work for 4 days so that was cause for celebration enough.

Peppered Fillet Steak with Artichoke & Sunblush Tomato Salad
serves 2

2 fillet steaks (about 140g each)
1 tbsp dried pink peppercorn, crushed slightly using a pestle & mortar
good quality extra virgin olive oil
250g grilled baby artichoke hearts, quartered (see note above)
85g mixed salad leaves
100g grilled peppers
10 SunBlush tomatoes
good quality balsamic vinegar

Heat oven to 180C.

Season the beef with salt, then rub in the crushed peppercorns. Heat a sauté or frying pan over a medium high heat and when hot add a small splash of oil. Sear the steaks for 1 minute each side then place on a roasting tray and put in the oven for 5-8 mins.

Remove, wrap tightly in foil, then leave to rest while making the salad.

Put the salad leaves in a bowl with the peppers, artichokes and tomatoes and drizzle in a little olive oil.

Season and toss around then arrange on plates and drizzle some balsamic over the top.

Remove beef from the foil and slice.

Arrange the slices of fillet on the plates alongside the salad and serve.