Main: Fillet steak stuffed with sun blush tomatoes, mozzarella and basil (Simon Wright)

Published: Thursday, 11 October 2007, 12:14PM

INGREDIENTS
• Fresh basil
• 250g sun blushed tomatoes in oil
• 1 pack of buffalo mozzarella
• Top 200g fillet steak 30 mm thick (needs to come from a 3-3.5 kg chunk and needs to be cut from the middle)
• Bulb of garlic
• 3-4 large field mushrooms
• 5 large Maris piper potatoes
• 1 pack of beef dripping
• Olive oil

METHOD
1. Chop the basil, tomatoes and mozzarella and mix together in a bowl.
2. Cut a pocket in the steak and stuff with the mozzarella mixture.
3. Crush the garlic, spread on both sides of the steak and leave to rest for 20 minutes.
4. Slice the mushrooms. Peel the potatoes and cut into chunky chips.
5. Par-boil the chips for 5-7 minutes and drain on kitchen paper.
6. Heat the beef dripping in a frying pan and fry the chips for about 10 minutes then drain on kitchen paper.
7. Fry the mushrooms in olive oil in a frying pan.
8. Heat the griddle pan and cook the steaks for 5 minutes
9. To serve, stack the chips up in a tower and place the steak alongside with the mushrooms.