The dressing for this dish can be prepared well in advance, meaning that you can give the cooking of the steak your full attention. You can cook the steak any way you want, but I like to ask the butcher for 1 piece of fillet steak, big enough for 2 people, from the tail end (the thin end). This way it can be roasted in the oven and cut through the middle before serving. I think this makes the presentation of the dish more sophisticated.
Handful Rocket Leaves
For the Dressing
2tbsp Tomato Ketchup
1tbsp Worcestershire Sauce
Few dashes Tabasco Sauce
Juice of 1 Lemon
1tbsp Balsamic Vinegar
1tbsp Olive Oil
1 Shallot, peeled and finely chopped
Handful of Tarragon leaves chopped
Handful of Parsley leaves chopped
To make the dressing, halve the tomatoes and spoon out the seeds and juice. Chop the flesh and put in a bowl. Add all the other dressing ingredients to the bowl and mix. Season with salt and pepper to taste.
Season the steak and pre-heat the oven to 180°C. Heat a frying pan over a high heat with a tablespoon of oil. When hot add the steaks. Sear all over and add a knob of butter. Baste the steaks with the melted butter, then transfer to the oven and roast for 5-10 minutes or until cooked to your liking. When cooked set aside to rest for 5-10minutes.
To serve, scatter the rocket over the plate. Cut your steak through the middle and place, cut side up, in the centre of the plate. Spoon the dressing all over plus any juices from the steak.
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