Fillet Steak with a Warming Beetroot & Tomato Salad

A great recipe for a relaxing weekend. Also with Valentines Day on the way, what a perfect time to try something new and delicious. Tender fillet steak with a peppery crust. Sweet roasted tomatoes and beetroots with a hit of thyme. Peppery wild rocket, subtle griddled little gem, finished with a crumbling of feta. 

Simply roast beetroot and tomatoes on the vine with a drizzle of oil, sprigs of thyme, salt and pepper. On a medium heat for 20-25 minutes.

Meanwhile heat the griddle until hot. Prepare the steak buy rubbing a little oil all over, cover with freshly cracked pepper to form a crust. Place on the griddle for 5-8 minutes a side. Remove steaks and place them in the oven for a further 5 minutes with a knob of butter on to keep moist. Remove from the oven, cover and leave to rest form 10 minutes.

Cut a little gem lettuce in half and griddle for a minute, or until it slightly catches and chars. This adds a wonderful smokey note and really gives dimension to the salad.

Remove the beets and tomatoes from the oven. Discard the vines and sprigs of thyme, place in a bowl and toss together with some fresh thyme leaves.

Scatter some wild rocket on a plate, place on the little gem. Add the tomatoes and beets.

Slice the fillet steak into strips, place on top of the little gem. Crumble over some feta cheese and drizzle over the tomato and beetroot juices.

Enjoy with hot crusty bread to make the ultimate steak sandwich.