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FILLET STEAK WITH TOMATO CONCASSE
INGREDIENTS
6 fillet steaks
1 clove garlic
TOMATO CONCASSE
2 large onions, finely
chopped
2 tbsp olive oil
450g tin of tomatoes,
drained and chopped
1 bay leaf
¼ tsp thyme
Grated zest of ½ orange
Pinch of saffron (optional)
1 large clove garlic, crushed
Salt and pepper
SMOKED MACKEREL PANINI WITH TOMATOES AND
INGREDIENTS
2 small cooked smoked
mackerel fillets
2 thick slices wholegrain/
wholewheat
4 cherry tomatoes, halved
1 large handful watercress
DRESSING
2 tbsp reduced fat crème
fraiche
½ tsp lemon zest, grated
Squeeze lemon juice
1 tsp black pepper
Serves 6
1. Sauté the onions in a pan till they're just translucent.
2. Add the tomatoes, then the other concasse ingredients, and
simmer, stirring occasionally, till the concasse is thick and rich.
3. Preheat the grill.
4. Trim the fillets, then flatten gently. Cut the garlic clove in half, and
rub the cut side over the surfaces of the fillets.
5. Lay the fillets on the grill, and cook for 2-5 minutes, depending
on how rare you want them. Remember – it's fillet steak – it
doesn't take a lot of cooking!
6. Put a portion of concasse on a plate, lay a steak on top, then
pour a little more concasse over it. Serve with creamy mashed
potatoes, boiled baby new potatoes in butter, carrot sticks and a
green vegetable.
CRÈME FRAICHE
Serves 1
1. Mix the dressing ingredients and refrigerate.
2. Flake the mackerel on a slice of bread, top with tomatoes and
watercress, then the other slice, cook for 2-3 minutes, add the
dressing, and serve.
15
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