INGREDIENTS

INSTRUCTIONS

Firstly season the fillet and livers and seal them both in a very hot
frying pan. Remove the livers when pink and the beef when medium rare. Then
deglaze the pan with the red wine and stock, turn up the heat and allow to
reduce by 3/4.
In a pan of boiling water blanch the beans for about 1/2 minute and drain
into cold water to stop the cooking. Peel off the outer skins.
Place the slice of bread on to an oven tray with some rock salt and a
drizzle of olive oil and bake in a preheated oven 200C/gas 6/7 for about 5
minutes until crisp but not coloured.
In a hot pan cook the pancetta until brown and crisp. Add the diced onion,
garlic, 2tbsp of balsamic vinegar and 2tbsp of olive oil. Fold in the beans
and some chopped herbs, a touch of olive oil and leave to one side.
Place the goats' cheese on the bread and season with salt, pepper and olive
oil and place under the grill or in the oven.
Mix the beans with the chopped mint and 2tbsp of pesto sauce and place in
the centre of the plate.
To finish the sauce add the remaining butter to thicken it slightly,
seasoning and a touch of balsamic vinegar to give it a kick.
To serve, place the bread in the middle of the plate and the livers on the
top, put the bean mix on top of that, together with the steak. Pour the hot
reduced sauce around the edge, on the top and serve.
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