Ingredients
For the salad
½ fennel bulb, sliced thinly on a mandoline
5 sunblush tomatoes, chopped
5 black olives, chopped
½ lemon, juice only
2 tbsp olive oil
salt and freshly ground black pepper
For the steak
1 tbsp olive oil
1 tsp chopped fresh thyme
½ tsp cracked black peppercorns
100g/3½oz fillet steak
85g/3oz Anya potatoes, boiled and drained, to serve
Method
1. For the salad, mix together all of the salad ingredients in a bowl. Set aside for 10-15 minutes to marinate.
2. For the steak, rub the oil, thyme and pepper into the fillet steak.
3. Heat a frying pan over a high heat, then add the seasoned steak and fry for 2-3 minutes on each side, or until cooked to your liking. Remove the steak from the pan and set aside on a warm plate to rest.
4. To serve, place the steak onto a serving plate. Spoon the cooked potatoes and the salad alongside.
