Serve your steak with this pizzaiola sauce, which gets its name from the traditional pizza topping of tomatoes, oregano, olive oil and olives.
- 4tbsp light olive oil
- Salt and freshly ground black pepper
- 6 fillet steaks, each about 175-200g (6-7oz)
- 4 shallots, peeled and sliced
- 1kg (2lb) plum tomatoes, skinned, de-seeded and coarsely chopped
- 125g (4oz) pitted black olives, sliced
- 4tbsp chopped fresh oregano leaves
- A few rocket leaves, to serve
Heat 2tbsp olive oil in a heavy-based frying-pan.
Season the steaks with the black pepper and add them to the pan. Cook for about 2-3 mins on each side until the meat starts to brown, then remove them from the pan and transfer to a plate.
Add the remaining olive oil to the pan and then add the shallots and garlic. Cook for 2-3 mins over a medium heat.
Add the chopped tomatoes, the sliced black olives and the oregano and bring to a simmer.
Cook the sauce for about 5 minutes, then return the steak to the pan and cook for a further 5-10 mins, until the steak is cooked through as liked.
Season the sauce to taste.
To serve, spoon the sauce on to warmed serving plates and place a piece of steak on top.
Scatter a few rocket leaves on top to add some colour.
As the steak is quite rich, serve with a simple green salad. Not suitable for freezing.