Ingredients
For the pepper steak
150g/ 5¼oz beef steak, fat removed
butcher's string
1 tbsp chunky ground black pepper
1 tbsp olive oil
½ red onion, cut into wedges
1½ tomatoes, cut in half
25g/1oz Stilton cheese
For the fondant potatoes
25g/1oz butter
½ sweet potato
steamed broccoli, to serve
Method
1. To prepare the peppered steak, remove some of the fat from the steak and mould steak into a round shape.
2. To hold the shape, place the butchers string around the middle of the steak.
3. Sprinkle the ground pepper generously on top of the steak.
4. Heat a medium frying pan. Place the steak into the pan and turn it over after one minute.
5. Add the red onion and tomatoes (skin side down) and place the cheese on top of the tomatoes.
6. Cover with a lid and cook for four minutes.
7. To make the fondant potatoes, cut the potato into a round disk using a cutter.
8. Place the butter into a frying pan on a medium heat and place the potato into the pan.
9. Cover with foil and cook until golden and crisp.
10. To serve, place the fondant potatoes onto the plate. Place the steak onto the centre of the plate with the tomatoes and onions and serve with the steamed broccoli.
