• 1 bag of Watercress

2 fillet steaks
75g sliced goats cheese (rind removed),
50g green & black olives, pitted and roughly chopped
3 tbsp extra virgin olive oil,
1 small crushed garlic clove,
juice & zest of 1/2 lemon
freshly ground black pepper

"Heat a griddle pan until hot. Lightly brush both sides of the steak with a tbsp of olive oil and season
with black pepper. Place the steaks into the pan and cook to taste. Meanwhile heat the remaining olive
oil, olives, garlic and lemon zest in a small pan, crumbling the goats cheese into the dressing
when warm. Remove the steaks from the pan and allow to rest. Distribute the watercress salad
between two plates. Slice the steak and arrange on top of the salad. Drizzle over the dressing
and serve immediately with a glass of Bordeaux wine.
"