• 1 red pepper, halved and deseeded
  • 2 garlic cloves
  • 8 dry black olives, pitted
  • 2 teaspoons olive oil
  • 2 teaspoons capers
  • 8 shallots, peeled
  • 50 ml (2 fl oz) balsamic vinegar
  • 1 teaspoon light muscovado sugar
  • 4 beef fillet steaks, about 100 g (3½ oz) each
  • salt and pepper

Cook the pepper under a preheated hot grill until the skin blackens. Remove and cover with damp kitchen paper until it is cool enough to handle, then peel and chop.

Blend together the garlic, olives, 1 teaspoon oil, the capers and the chopped red pepper.

Put the shallots and the remaining oil in a small pan. Cover and cook, stirring frequently, over low heat for 15 minutes. Add the vinegar and sugar and cook uncovered, stirring frequently, for a further 5 minutes.

Season the steaks and cook, 2 at a time, in a preheated heavy-based frying pan or griddle pan. Cook on one side, then transfer to a baking sheet. Top each steak with some red pepper mix. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 5 minutes or according to taste. Leave to stand in a warm place for 5 minutes before serving with the balsamic shallots and, if liked, steamed wholegrain rice.

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