Italian Steak & Sauce

Fillet Steak.

1 tin tomatoes

1 cup cooking wine

3 cloves garlic

1/2 jar roasted pepper antipasti

1/4 jar wild mushroom antipasti

10 green olives, chopped

5 pieces green jalapeno, chopped

Beef stock cube

Lea & Perrins

Dijon mustard

Ketchup

Mixed Herbs

1 handful of pasta (twists, etc)

Cornflour (if needed)

Double Cream

Add the wine to the tinned tomatoes, garlic, ketchup, lea & perrins and a good sprinkling of mixed herbs. Cook hard and fast (stirring often to stop it burning) until a thick sauce. Then add the mustard & beef oxo cube.

Chop all the bits of antipasti down to a small size, and add to the sauce with the rest of the vegetables. Cook over a medium heat.

Put the pasta on to boil and cook as per instructions. Add to the sauce once cooked.

Turn the sauce down to a minimum, but thicken as necessary. Don't overcook the pasta

Fry the steak as desired. Once half way through, add a little cream to the sauce, and keep warm.

Serve the steak over the sauce, accompanied with focacia bread.

Serves 2, or maybe 3.