- 2 tbsp mixed whole peppercorns
- Maldon sea salt and freshly ground black pepper
- 4 x 175-225g/6-8oz sirloin steaks, at least 2.5cm/1in thick
- 12 baby tomatoes on the vine
- 3 tbsp extra virgin olive oil
- 200g/7oz green beans, topped and halved diagonally
- 200g/7oz fresh peas (or good quality frozen ones)
- 200g/7oz medium English asparagus, trimmed
- 200g/7oz fresh broad beans, or frozen, de-frosted
- 2 tbsp chopped fresh mint
- 2 tbsp snipped fresh chives
- 150g/5½oz ricotta
- 2 tbsp freshly grated parmesan
- 1 tbsp light olive oil
- knob of butter
- Place the whole peppercorns in a pestle and mortar and lightly crush down, then add a teaspoon of the Maldon sea salt and gently combine, ensuring you leave some texture.
- Tip onto a flat plate. Pat the steaks dry with kitchen roll and press the mixed peppercorn mixture onto both sides of the steaks, using your hands.
- If you have time, cover with cling film and leave at room temperature for 2-3 hours to allow the flavours to infuse.
- Snip the baby tomatoes into four portions of three and arrange in a small roasting tin.
- Drizzle over a tablespoon of the extra virgin olive oil and season to taste.
- Roast for 12-15 minutes until they are lightly roasted and just beginning to soften. Remove.
- To make the summer purée, bring a large pan of salted water to the boil.
- Add the green beans and fresh peas (if using frozen don't add these until about a minute before the end of the cooking time). A minute later add the asparagus and cook for a further five minutes, then drain and cool under cold running water.
- Remove the skins from the broad beans. Cut the tips frm the asparagus, then set them aside with about a quarter of the other vegetables.
- Tip the remaining vegetables, including the asparagus spears, into a food processor or liquidiser with the mint, chives, ricotta and remaining two tablespoons of extra virgin olive oil.
- Season generously with salt and freshly ground black pepper. Blend to a rough purée and then tip into a heavy-based pan.
- Fold in the parmesan and the reserved blanched vegetables.
- Set aside until you are ready to use.
- To cook the steaks, heat the light olive oil in a large heavy-based frying pan over a high heat. Add the steaks and cook for two minutes on each side, then reduce the heat, add a knob of butter and cook the steaks for 4-6 minutes, turning once, depending on how rare or well-done you like your meat.
- Transfer the steaks to a plate. Set aside in a warm place to rest.
- While the steaks are resting gently heat the purée. To serve, divide the purée among four plates. Add a steak to each and finish with a pile of tomatoes and a drizzle of olive oil.