Penne with fillet, gorgonzola, peppadews and rocket, with honey and redcurrant dressing

Fairlady
5 servings Prep: 10 mins, Cooking: 10 mins
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This colourful salad is perfect for a lazy summer evening.

By Food24 November 03 2009
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Ingredients (11)

400.00 g pasta — penne
500.00 g steak — fillet
0.00 black pepper — freshly ground
30.00 g rocket
250.00 g gorgonzola cheese
200.00 g peppadews
DRESSING
100.00 ml vinegar — red wine
30.00 ml honey
30.00 ml jelly — redcurrant
50.00 ml olive oil — extra virgin
15.00 ml wholegrain mustard
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Method:

Make the dressing by bringing all the ingredients to the boil.
Boil until reduced and thickened.
Cook the pasta al dente.
Meanwhile, coat the fillet with lots of black pepper and sear on a very hot skillet with a tablespoon of olive oil.
Leave to rest for 5 minutes, and slice.
Scatter the steak, peppadews, rocket and crumbed gorgonzola on the pasta.
Pour the dressing over.



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