220g fillet steak

18g green beans sliced in half

50g frozen Peas

60g Romesco

1 tbsn roasted and crushed almonds

1 tbsn spring onions

Horseradish romesco

180g jar of roasted peppers

1 heaped tbsn creamed horseradish

Few turns of cracked black pepper

2 tbsn almonds

2 shallots peeled sliced

2 garlic cloves sliced

2 tbsn olive oil

1 tbsn Sherry vinegar

1 tsp salt

Method

• Start with the Romesco. In a hot pan, pour some olive oil start to fry the shallots, garlic almonds and garlic
• Once soft, pour them into the food blender with the sherry vinegar, salt, peppers, horseradish and black pepper
• Blend until smooth.
• Pre heat the BBQ for cooking direct, once 200deg C has been reached, lightly salt the fillet steak and start to cook over the hot coals
• Cook the fillet steak until your desired temperature had been reached, I like to serve mine medium rare
• Boil the peas and green beans in water
• Spoon the romesco onto the place
• Slice the beef into 2cm sliced against the grain and lay over the Romesco
• Sprinkle over the green beans and peas
• Finish with the spring onions and almonds