Peter Stringfellow turned up the Come Dine With Me heat with this Italian dazzler of parpadelle punto di filleto a la Giorgio accompanied by broccoli, garlic, pepper and grated Parmesan
1. Boil the broccoli until al dente and drain. Cook the pasta in a large pan of boiling water until tender.
2. Cut the steak into slices approximately 1 cm thick. Lightly season with salt and pepper.
3. Heat two frying pans, dividing the olive oil equally between them. In one lightly fry the garlic until soft then add the broccoli.
My demi-glace recipe is a closely guarded secret, but you can make some at home by reducing 400ml good quality fresh beef stock by half and adding a splash of Madeira or sherry.
4. In the other pan, flash fry the fillet so that it is sealed on the outside and still pink in the middle. Add the demi-glace so that it is warmed through. Drain the pasta.
5. Serve the steak on a bed of the pasta with the garlicky broccoli on the side and a scattering of Parmesan cheese.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
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