Mediterranean Beef Eye Fillet

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Mediterranean Beef Eye Fillet

provided by (courtesy of) Click Imports
6 180g Quality Mark eye fillet steaks, trimmed and seasoned
3 large red peppers, halved lengthwise and seeds removed
6 medium firm tomatoes blanched in boiling water, refreshed and peeled
6 Tbsp basil pesto
6 rashers rindless streaky or shoulder bacon
1 - 2 Tbsp extra virgin olive oil

Place a whole tomato in each pepper half and top with a Tbsp of basil pesto.

Roast the stuffed peppers in a moderate (180 degrees C) oven for 20 minutes, then transfer to a warming drawer or similar.

Turn oven up to 200 degrees C.

Wrap each steak in bacon and secure with a toothpick.

Brown steaks over a high heat, in a heavy-based pan with a little oil. Transfer to the oven and roast until desired degree of doneness is achieved (6 - 8 minutes for medium), then rest covered, 5 minutes in a warm place.

Serve each fillet with a roasted pepper and drizzle with a little extra virgin olive oil. Accompany with fresh vegetables or salad.

Serves 6

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