Download Tuck-in 11 PDF - Simply Beef and Lamb

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Bistro Steaks on Garlic Bruschetta ∞ Feeds 2 Time to prepare 5 minutes Time to cook Based on 2cm (¾inch) thick steaks Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side Oven Temperature Gas mark 6, 200°C, 400°F Take 2 thick lean sirloin or rump steaks 2 thick slices fresh ciabatta or granary bread, cut on the diagonal 1 garlic clove, peeled and cut in half 30ml (2tbsp) extra virgin olive oil 15ml (1tbsp) black or Schezuan peppercorns, finely crushed 120ml (8tbsp) good red wine 120ml (8tbsp) good, hot beef stock 1 small shallot, peeled and finely diced 15g (½oz) butter ½ small red pepper, deseeded and finely diced Wild rocket leaves, to garnish Make Place the bread on a chopping board and rub gently on both sides with the cut side of the garlic. Place on a baking tray and brush on both sides with half the oil. Bake in the oven for 5-8 minutes, or until golden. Place the peppercorns on a shallow plate and coat the steaks on both sides. Heat the remaining oil in a non-stick frying pan and cook the steaks according to your preference. Transfer to a warm plate and keep warm. In the same pan stir in the wine, stock and shallot. Bring to the boil, reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat, stir in the butter, red pepper and any meat juices from the steak plate. Place a bruschetta slice on each plate, cut the steaks in half, arrange on top and pour over the sauce. Eat Garnish with the fresh rocket leaves and serve with roasted tomatoes.
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