Try our food editor’s easy fillet steak with avocado rocket salad menu below – it’s sure to impress. Buy a jar of posh peppercorn sauce, add a couple of extra sexy ingredients, with pan-fried fillet steak – you’re bound to impress!
SERVES 2 – PREP 10 MINS – COOK 4-6 MINS
200g jar Bearnaise sauce with crushed black pepper (we used Maille)
½-1 small red chilli, deseeded and chopped
2 fillet steak
1 garlic clove, crushed
1tbsp olive oil
1 Chop a few basil leaves, stir in to the béarnaise sauce with the chilli.
2 Season the steak generously on both sides with salt and ground black pepper. Add the garlic, and the rest of the basil leaves. Cover and chill until needed.
3 Pop the jar of Bearnaise sauce into a pan of simmering water. Heat for 6mins, stirring from time to time to warm through
4 Heat a heavy based frying pan or griddle until really hot. Drizzle the steak with olive oil.
5 Cook for 2 mins, pressing down firmly until browned, then turn and cook for 2 more mins (this is for medium rare, increase to 3 mins each side for medium- well done).
6 Put onto serving plates with any juices and leave the steak to rest for 3 mins before serving. Spoon the béarnaise sauce into little pots to serve alongside.
Avocado and rocket salad
Halve an avocado, push a sharp knife into the stone and twist to remove. Cut into quarters and peel away skin, then slice. Put into a sealable container, with the juice of ½ lemon and seasoning. Seal and chill for up to 1 hour until needed. Take a 70g packet of rocket and pile into a couple of salad bowls with a few sunblush tomatoes and toasted pine nuts. Add avocadoes and drizzle over balsamic vinegar to serve.