If you have time, cover the peppercorn-crusted steaks with plastic wrap and leave at room temperature for 2-3 hours to allow the flavours to marinate.
Ingredients:
Serves 4
- 2 tbsp mixed peppercorns
- 4 x 6-8 oz sirloin steaks, at least 1 inch thick
- 20 cherry tomatoes on the vine, if available
- 4 tbsp extra virgin olive oil
- 2 tsp vegetable oil
- 1 bunch asparagus, trimmed
- ½ lb fresh broad beans
- ½ French green beans, topped
- 2 cups fresh or frozen peas
- 2 tbsp chopped fresh mint
- 2 tbsp snipped fresh chives
- ½ lb ricotta cheese
- 2 tbsp freshly grated Parmesan
- 1 tbsp butter
- sea salt and freshly ground black pepper
Methods:
- Preheat the oven to 350F. Place the mixed peppercorns in a pestle and mortar and lightly crush down, then add a teaspoon of the sea salt and gently combine, ensuring you leave some texture.
- Spread on to a flat plate. Pat the steaks dry with kitchen roll and press the mixed peppercorn mixture on to both sides of the steaks.
- Snip the baby tomatoes into 4 portions of five and arrange in a small roasting tin. Drizzle over a tablespoon of the olive oil and season with salt and pepper. Roast for 12-15 minutes until they are lightly roasted and just beginning to soften.
- To make the puree, bring a large pan of salted boiling water to the boil. Add the asparagus, broad beans, greens beans and fresh peas (if using frozen add about a minute before the end of the cooking time.) boil for 4 minutes then drain and cool, under cold water.
- Remove the skins from the broad beans. Take out the asparagus and cut off the tips. Set them aside with about a quarter of the other vegetables.
- Add the remaining vegetables into a food processor with the mint, chives, ricotta and two tablespoons of olive oil. Season to taste with salt and pepper.
- Blend to a rough puree and then transfer into a heavy-based pan. Fold in the Parmesan and scatter over the reserved blanched vegetables. Set aside until you are ready. Set aside until you are ready to cook the steaks
- To cook the steaks, heat the oil in a large heavy-based pan over a high heat. Add the steaks and cook for 2 minutes on each side, then reduce the heat, add a knob of butter and cook the steak for 4-6 minutes, turning once, depending on how rare you like your meat.
- Transfer the steaks to a plate, set aside in a warm place to rest.
- Whilst the steaks are resting gently heat the puree so that it is just warmed through but loses none of its freshness.
- To serve, divide the puree among warmed plates, then add a steak and finish with a pile of tomatoes and a drizzle of olive oil.
