INGREDIENTS
6 x 85g fillet steaks
500g beef fillet, minced
6 tbsp milk
Slice white bread, crust removed
1 finely chopped onion
1tbsp chopped parsley
3 tbsp grated parmesan
1 egg beaten
Flour for dusting
Oil to cook
Butter to cook
Salt & pepper
1tbsp chopped parsley
For the tomato sauce:
4tbsp olive oil
1 onion finely chopped
800g tinned tomatoes
1 clove garlic crushed
110g tomato concasse (skinned, deseeded and roughly chopped)
Pinch sugar
Recipe continues
METHOD
Soak the bread in the milk. Squeeze out and add to the minced beef. Add onion, parsley, parmesan and egg and season. Shape, using flour, into small walnut sized balls – you should be able to make 18.
Cook the meatballs in oil and butter along with the steaks.
Meanwhile heat more oil, add the onions and tinned tomatoes. Add garlic and sugar and cook out. Add the tomato concasse and season.
Put the fillets on plates. Put 3 meat balls on top of each then nap with the sauce and sprinkle with parsley. Serve immediately.