- 700 g/1 ½ lb ripe tomatoes
- 2 garlic cloves
- 2 tbsps. olive oil
- 2 tbsps. freshly chopped basil
- 2 tbsps. freshly chopped oregano
- 2 tbsps. red wine
- salt and freshly ground black pepper
- 75 g/3 oz. / ½ cup pitted and chopped black/ripe olives
- 4 fillet steaks, about 175 g/6 oz. each
- freshly cooked vegetables, to serve
Make a small cross on the top of each tomato and place in a large bowl. Cover with boiling water and leave for 2 minutes. Using a slotted spoon, remove the tomatoes and skin carefully. Repeat until all the tomatoes are skinned. Place on a chopping board, cut into quarters, remove the seeds and roughly chop, then reserve.
Peel and chop the garlic. Heat half the olive oil in a saucepan and cook the garlic for 30 seconds. Add the chopped tomatoes with the basil, oregano and red wine and season to taste with salt and pepper. Bring to the boil, then reduce the heat cover and simmer for 15 minutes, stirring occasionally, or until the sauce is reduced and thickened. Stir the olives into the sauce and keep warm while cooking the steaks.
Meanwhile, lightly oil a griddle pan/ridged grill pan or heavybased frying pan with the remaining olive oil and cook the steaks for 2 minutes on each side to seal. Continue to cook the steaks for a further 2-4 minutes, depending on personal preference. Serve the steaks immediately with the garlic sauce and freshly cooked vegetables.