PEPPERED STEAK - Serves 2-3
Classic cuts create this oh so classy
cous cous!
cous cous!
Ingredients
- 100g (4oz) fresh mixed mushrooms, quartered
- 1 clove garlic (chopped) or 10ml (2 tsp) garlic puree
- 15ml (1 tbsp) fresh parsley, chopped
- 15ml (1 tbsp) olive oil
- 1 x 100g or 1 x 110g sachet Ainsley Harriott Tomato Tango
Cous Cous - 2-3 fillet or rump steaks
- Crushed black peppercorns
- 2-3 large tomatoes, halved
- Salt and freshly ground black pepper
Method
Press the peppercorns onto the steaks. Brush with a little oil and place on a preheated griddle pan. Cook according to taste. Add the tomato halves to the pan half way through cooking.
Saute mushrooms and garlic in the oil for 5 minutes
Prepare the Ainsley Harriott Tomato Tango Cous Cous according to the instructions on the carton or sachet.
Add the sauted mushrooms and garlic to the Cous Cous, separating the grains with a fork and stir in the parsley.
Season to taste before serving.
SERVING SUGGESTION: Place the Cous Cous onto warmed serving plates and place a pepper steak on top. Serve with griddled tomatoes on the side and a mixed green salad.
