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Fillet of beef with olives and sunblush tomatoes

Alex Mackay from Good Food Live
Alex Mackay harnesses all the sensational sunshine flavours of Provence in this fabulous fillet steak recipe

Fillet of beef with olives and sunblush tomatoes

Method

1. Make about ten little incisions in each piece of beef fillet. Push the olive quarters into the incisions and season the beef well with salt and pepper.

2. Heat the oil in a large frying pan and fry the beef over a high heat for 2 minutes each side. While the beef is cooking, chop the orange zest and basil finely and mix the two together.

3. Once the beef is cooked, roll it in the orange zest and basil mixture and set aside.

4. Deglaze the pan with the orange juice and the balsamic vinegar. Scrape off all of the caramelised goodies on the bottom of the pan and boil for a minute.

5. Add the olive oil, the spring onions, the sunblush tomatoes and the broad beans to the pan. Toss for about 30 seconds, season well and turn off the heat.

6. To serve, spread the rocket over a large platter, slice each fillet of beef into four and put it onto the rocket. Spoon over the vegetables with all of the juices and serve.

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Serves: 4

Prep: 20 min
Cook: 8 min

Ingredients
4 slices of Beef fillet, each 160g
10 large black olives, stoned and cut into quarters
Salt, and freshly ground black pepper
2 tbsp vegetable or sunflower oil
zest and juice of 1 orange
small handful of basil leaves
2 tbsp Balsamic vinegar
80ml extra virgin olive oil
1 small bunch of Spring onions, cut in half and blanched
16 sun-blushed tomatoes
250g Broad beans, blanched and peeled
100g wild rocket leaves, to serve