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Pepper-crusted fillet steak with warm bread salad

Gino D'Acampo from Great Food Live
For certain success at suppertime, Gino D'Acampo recommends using Shorthorn beef in this recipe for pepper-crusted rare breed steak

Pepper-crusted fillet steak with warm bread salad

Method

1. Preheat the oven to 180C/gas 4.

2. Place the peppers in a large roasting pan with 1 tablespoon of the oil and cook for 20 minutes, until blackened. Remove from the oven, place in a large bowl and cover with cling-film.

3. Place the bread in a large roasting tin and cook for 10 minutes, until golden and crisp.

4. Combine the lettuce leaves, cucumber, onions, capers, tomatoes, basil and anchovies.

5. Dress the salad with the vinegar and remaining olive oil and season with sugar, salt and pepper.

6. Remove the skin and seeds from the roasted peppers and cut into strips. Add the peppers and warm bread to the salad and toss well.

7. For the steak coating, combine the breadcrumbs and black pepper with the salt.

8. Dip the steaks in beaten egg white and coat them with breadcrumbs.

9. Heat the olive oil in a frying pan and gently fry the steaks for 2 minutes on each side - until the coating is golden, and the meat tender. Drain on absorbent paper.

10. To serve, thinly slice the steak, and accompany with a handful of warm salad.

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Prep: 45 min
Cook: 35 min

Ingredients

For the warm bread salad

3 red peppers
5 tbsp Italian extra virgin olive oil
1 loaf country-style bread, roughly torn
50g frisée lettuce
1 head of radicchio lettuce
1 Cucumber, cubed
1 large red onion, finely sliced
2 tbsp capers in vinegar
3 Tomatoes, roughly chopped
10 basil leaves, roughly shredded
8 canned anchovy fillets, chopped
3 tbsp red wine vinegar
1 tsp Sugar

For the steaks

2 handfuls toasted breadcrumbs
small crushed Black peppercorns
4 x 250g sirloin steaks
2 egg whites, lightly beaten
100ml Italian olive oil
coarse salt and freshly ground black pepper