Ingredients

• 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

Directions

• 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.