Bistecca Diavola

2 Tbl olive oil
4 x 200g scotch fillet steaks
2 garlic cloves, chopped
1 tsp fennel seeds
1/3 cup sundried tomato paste
1/2 tsp chilli flakes
2 Tbl balsamic vinegar
1/2 cup dry red wine
1/2 beef consomme

Heat oil in a pan over high heat. In batches, cook steaks for 2 minutes each side, until seared but still rare. Season then rest, loosely covered for 5 minutes. Reduce heat to medium, the cook garlic, fennel, paste and chilli, stirring for 1 minute. Add vinegar, wine and consomme to pan, bring to the boil, then reduce heat to medium. Cook for 2-3 minutes until reduced. Slice steak and serve with rocket & sauce.

Serving Size: serves 4