7
FILLET STEAK WITH TOMATO CONCASSE
INGREDIENTS
6 fillet steaks, lightly
floured
Assorted mixed
vegetables
TOmATO cONcASSE:
2 onions, finely chopped
2 tbsp olive oil
450g tin of tomatoes
(chopped)
1 bay leaf
¼ tsp thyme
Grated zest of half an
orange
Pinch of saffron
1 clove garlic, crushed
Salt & pepper, to taste
Serves 6
1. To make up the Tomato Concasse, heat the oil in a
pan and sauté onions until translucent. Add tomatoes
to pan with remaining ingredients and simmer, stirring
occasionally until thick and rich. Put aside to cool.
2. Preheat George Foreman Grill. Trim fillets of any fat
then place onto the heated grill. Cook for about 5
minutes, or until cooked to your liking.
3. While cooking the steaks, place vegetables into the
steamer baskets, and steam for 7-12 minutes, or to
desired taste.
4. Serve the steaks with Tomato Concasse and
steamed vegetables.
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