Serves 2 Preparation time: 15-20 minutes Time to cook: (2cm/¾in thick steak): Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side Ingredients: 2 lean rib-eye or sirloin steaks Salt and freshly milled black pepper 15ml/1tbsp olive oil 150g/5oz prepared caramelised onion chutney or fruit chutney 30ml/2tbsp warm water 100g/4oz cherry tomatoes, halved 30ml/2tbsp freshly chopped flat-leaf parsley Potato and Turnip Mash: 675g/1½lb potatoes, peeled and diced 375g/12oz turnips, peeled and diced Salt and freshly milled black pepper 50ml/2floz single cream or milk 25g/1oz butter
Method: 1. To prepare the mash, boil the potatoes and turnips for 15-20 minutes, drain, season and mash with the cream or milk and butter. 2. Heat the oil in a large non-stick griddle or frying pan, season the steaks and cook according to your preference. Set aside to rest on a warm plate. 3. Meanwhile, add the caramelised onion or fruit chutney to the pan with the water. Simmer for 2-3 minutes, stirring occasionally. Add the tomatoes and continue to cook for a further 1-2 minutes. Add the parsley. 4. Serve the steaks with the caramelised onions and tomato sauce, mash or potato wedges and seasonal vegetables or a crisp salad. Recipes are taken from Tuck-in 14, the free recipe booklet from EBLEX Ltd. You can request a free copy by calling 0870 606 3030. Alternatively, visit www.tuck-in.com to download a copy or for more inspirational recipe ideas.