Roasted Beef & Béarnaise Ciabatta with Tomato-Capsicum Relish

See Top Steak Tips (bottom) for extra info! While the wedges are baking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium fillet steak all over with salt and pepper and add to the hot pan. Sear the steak until browned, 1 minute on all sides.

Top Steak Tips!

1. Use paper towel to pat steak dry before seasoning.
2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
3. For ultimate tenderness, let steak rest on a plate for 10 minutes before slicing.

Transfer the beef to a second oven tray lined with baking paper and spread over the wholegrain mustard. Roast for 8-10 minutes for medium or until cooked to your liking. Remove the tray from the oven and set aside loosely covered with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

While the beef is roasting, finely chop the garlic (or use a garlic press). Finely chop the red onion (see ingredients list). Finely chop the capsicum. Halve the cherry tomatoes. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the onion and capsicum, stirring, until just softened, 3-4 minutes. Add the garlic and a pinch of chilli flakes (if using) for 1 minute. Add the cherry tomatoes, brown sugar, balsamic vinegar and water. Bring to the boil then reduce heat to medium. Simmer until reduced, 8-10 minutes. Stir through the butter and season to taste.

Thinly slice the pear. Place the pear in a bowl with the shaved Parmesan cheese and 1/2 the rocket leaves. Just before serving, drizzle with olive oil and season to taste with salt and pepper. Wrap each of the bake-at-home ciabatta in foil, then place directly on a wire rack in the oven and cook until heated through, 5 minutes.