Peppered fillet of beef with grilled artichoke salad

• fillet steaks↗2

  (about 140g each)

• dried pink peppercorn↗1 tbsp tbsp

  crushed with a rolling pin

• olive oil↗1 tbsp tbsp

  plus a drizzle

• grilled baby artichoke heart250g g

  drained and halved if whole

• mixed salad leaves↗85g g
• grilled pepper100g g
• SunBlush tomatoes↗10
• balsamic vinegar↗

  (look for a good one, aged for about four years)

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Place a non-stick frying pan over a medium heat, season the beef with salt, then rub in the crushed peppercorns. Add the oil to the pan, then brown the steaks for 1 min each side. Place on a roasting tray and put in the oven for 5-8 mins. Remove, wrap tightly in foil, then leave to rest while making the salad.

2. 2

   Arrange the artichoke pieces on two serving plates. Put the salad leaves in a mixing bowl with the peppers and tomatoes, drizzle in a little olive oil, season, then arrange on top of the artichokes. Drizzle some balsamic over the top. Remove beef from the foil, slice, then place on the plate and serve.