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Pepper steak with roasted baby tomatoes and summer purée

This Pepper steak with roasted baby tomatoes and summer purée recipe uses Mixed Whole Peppercorns, Extra Virgin Olive Oil, and Light Olive Oil. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 3 tbsp
• 1 tbsp

Method (preview)

1. 1

   Place the whole peppercorns in a pestle and mortar and lightly crush down, then add a teaspoon of the Maldon sea salt and gently combine, ensuring you leave some texture.

2. 2

   If you have time, cover with cling film and leave at room temperature for 2-3 hours to allow the flavours to infuse.

3. 3

   Roast for 12-15 minutes until they are lightly roasted and just beginning to soften. Remove.

4. 4

   To make the summer purée, bring a large pan of salted water to the boil.

5. 5

   Add the green beans and fresh peas (if using frozen don't add these until about a minute before the end of the cooking time).

6. 6

   A minute later add the asparagus and cook for a further five minutes, then drain and cool under cold running water.

7. 7

   Remove the skins from the broad beans.

8. 8

   Cut the tips frm the asparagus, then set them aside with about a quarter of the other vegetables.

9. 9

   Season generously with salt and freshly ground black pepper. Blend to a rough purée and then tip into a heavy-based pan.

10. 10

    To cook the steaks, heat the light olive oil in a large heavy-based frying pan over a high heat.

11. 11

    Add the steaks and cook for two minutes on each side, then reduce the heat, add a knob of butter and cook the steaks for 4-6 minutes, turning once, depending on how rare or well-done you like your meat.

12. 12

    Transfer the steaks to a plate. Set aside in a warm place to rest.