Fillet-steak-chunky-chips-roast-tomatoes-pesto

Fillet steak with chunky chips, roast tomatoes and pesto

The sweet roasted cherry tomatoes add a tang to the traditional combination of steak and chips

By , 01 February 2019

(10 votes)

Fillet steak with chunky chips, roast tomatoes and pesto
  • 25 Mins

  • Serves: 2

Nutritional Info
Each 483g serving contains
  • Energy

    2789KJ

    667KCAL

    33%
  • Fat

    29.5g

    high

    42%
  • Saturates

    10.1g

    high

    51%
  • Sugars

    3.9g

    low

    4%
  • Salt

    0.58g

    low

    10%
of your reference intake.
Typical energy values per 100g: 577kJ/138kcal.
Ingredients
  • 300g frozen Asda Steak Cut Oven Chips
  • 1tbsp rapeseed oil
  • 2 x 200g Extra Special British Aberdeen Angus Fillet Steaks, at room temperature
  • 225g vine-ripened cherry tomatoes
  • 2tbsp Extra Special Pesto Alla Genovese
  • 1tbsp pine nuts (optional)
Method
  • Cook the chunky chips according to the pack instructions.

  • Meanwhile, heat an ovenproof frying pan over a high setting until it starts to smoke. Rub the oil over both sides of the steaks, then cook in the pan for 1 min each side until caramelised.

  • Add the tomatoes to the pan, put it in the oven and roast for 5 mins for rare, 6-7 mins for medium and 8-9 mins for well done.

  • Take the tomatoes and steaks out of the pan and set aside to rest.

  • Put the pan back onto a low heat, add the pesto and pine nuts (if using) and stir until heated through. Add any resting juices from the steak and stir in.

  • Drizzle the steaks with the pesto mixture and season with black pepper. Serve with the chips and tomatoes.