Ingredients
The following ingredients have 4 Servings
- 4 x 200g fillet steaks
- sea salt
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, peeled and chopped
- 1/4 tsp mild chilli flakes
- leaves from 3 fresh oregano sprigs, chopped
- 1 cup white wine
- 1 cup tomato puree
- 1/2 bunch flat leaf parsley, chopped
- freshly ground black pepper
Instruction
- <p><b>Cut the steaks</b> in half and place them between pieces of greaseproof paper. Press down on them with a rolling pin until they're about 1/2 cm thick, minute steak-style. Season steaks on both sides with salt.</p> <p><b>Heat oil</b> in a large, heavy-based pan over medium-high heat until hot but not smoking. Add garlic and sauté for 1 minute, then add the steaks. Quickly brown the steaks for about 1 minute on each side, remove from the pan and transfer to a warmed plate.</p> <p><b>Add the chilli flakes</b> and oregano to the hot pan, then add wine and cook, stirring with a wooden spoon and scraping the pan, until the liquid is slightly reduced - about 2 minutes.</p> <p><b>Add the tomato puree</b>, stir, then return the steaks to the pan. Reduce heat to medium and cook the steaks for between 3 to 5 minutes, turning steaks once, halfway through.</p> <p><b>Place steaks</b> on a serving dish, pour sauce over them and garnish with the chopped parsley and a good grind of black pepper.</p>
