Fillet steak, slow cooked tomatoes, salsa verde & watercress

Serves: 4


  • 4 x 200g Fillet Steak

For the Tomatoes:

  • 4 Vine Ripened Tomatoes
  • 2 Sprigs of Fresh Thyme
  • Splash of Balsamic
  • Splash of Olive Oil
  • Salt/Sugar
  •  Freshly Ground Black Pepper

For the Salsa Verde:

  • 2 Tsp White Wine Vinegar
  • 4-5 Fresh Basil Sprigs, leaves only
  • Handful Fresh Flat leaf Parsley
  • 2 Garlic Cloves, chopped
  • 2 Anchovy Fillets, drained
  • 3 Tsp Capers
  • 100ml Extra Virgin Olive Oil
  • 100g Watercress
  • 4 Tbls Olive Oil
  • 1 Tbls White Wine Vinegar
  • 1 Tsp Djon Mustard
  • Pinch of Salt/Sugar


  1. Heat a large frying pan until smoking hot and add a splash of oil. Season one side of the steak and put it in the pan with the season side facing down.
  2. Continue to cook on a high heat until it’s nicely browned. Just before you turn it over season the raw side and turn. Repeat the process.
  3. When both sides are coloured turn down the heat and cook to your liking.
  4. For the salsa verde, pour the vinegar into a blender and add the basil leaves, parsley, garlic, anchovies and capers. Blend to a puree. With the motor still running, gradually add just enough of the olive oil to give a sauce –like consistency.
  5. To make the salad dressing, simply mix all the ingredients together and season to taste.