Fillet Steak With Pesto And Mediterranean Vegetable Ragou

Be sure that you live not idly, but in some constant business of a lawful calling, so far as you have bodily strength. Idleness is a constant sin, and labour is a duty. Idleness is but the devil’s home for temptation, and for unprofitable, distracting musings. Labour profiteth others and ourselves; both soul and body need it. Six days must thou labour, and must not eat “The bread of idleness.” (Prov. 31:13-27.) God hath made it our duty, and will bless us in His appointed way. I have known grievous, despairing melancholy cured and turned into a life of godly cheerfulness, principally by setting upon constancy and diligence in the business of families and callings.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Grains		Food networ, Food3	1	Servings

INGREDIENTS

4		Fillets steak, each
		weighting
		about 140g
		Salt and freshly ground
		black pepper
3	T	Vegetable oil
4		Flat mushrooms
20	g	Unsalted butter
4	T	Pesto sauce
4	t	Freshly grated Parmesan
		cheese
		Mediterranean vegetables
1		Sprigs fresh rosemary to
		garnish
60	g	Parmesan cheese, freshly
		grated
60	g	Basil leaves
30	g	Parsley
30	g	Pine kernels
15	g	Walnuts
15	g	Pistachio nuts, blanched and
		skinned
2		Cloves garlic, peeled and
		chopped
250		Olive oil
		Salt and peppermill
2		Sweet red peppers
100		Olive oil
1		Onion
2		Cloves garlic
100	g	Mushrooms
2		Courgettes
1		Spri fresh rosemary
1/2	t	Sugar
1/2	t	White wine vinegar
4		Ripe but firm plum tomatoes
		Freshly ground black pepper

INSTRUCTIONS

Heat the grill and the grill pan with rack in place. Season the  steaks
with salt and pepper and turn them in the oil to coat. Arrange  them on
the hot grill until they are cooked according to taste,  turning them
over once.  Meanwhile remove the stalks of the mushrooms. When the
steaks have  been turned over, season the mushrooms, turn them in oil
and arrange  them, curved side up, on the rack with the steaks. Grill
until  lightly browned.  Turn the mushrooms, curved side down, on each
steak. Spread pesto  sauce on the mushrooms and sprinkle with Parmesan.
Return to the  grill, close to the heat, for 10 seconds, just to brown
the top  lightly.  Pesto sauce: Put the cheese, herbs, nuts and garlic
in a food  processor. Add half the oil and process until the
ingredients are  finely chopped. With the motor running, gradually add
the remaining  oil through the feed tube. Season to taste with salt and
pepper and  process again briefly.  Vegetable ragout: Heat the oven to
220C. Rub the red peppers with a  little olive oil and put them in a
small casserole or roasting pan.  Cover with a lid or foil and bake for
20 minutes. Remove the  casserole from the oven and set aside, covered
for 10 minutes. Turn  the oven down to 180C.  When the peppers are cool
enough to handle, peel them. Discard the  stalks, white ribs and seeds
and cut the flesh into 1cm squares. Peel  and finely chop the onion.
Peel the garlic and chop to a paste. Heat  the remaining olive oil in a
flameproof casserole and cook the onion  over a low heat until soft and
translucent, stirring often. Add the  garlic and cook for 1 minute
longer.  Cut the mushrooms into quarters. Cut the courgettes into 1cm
cubes.  Add the mushrooms and courgettes to the casserole and cook for
2  minutes, stirring occasionally.  Add the red peppers to the
casserole and stir well. Add the rosemary,  sugar and vinegar and
season with salt and pepper.  Cover the casserole and transfer to the
oven. Cook for 25 minutes,  stirring frequently. Meanwhile, peel the
tomatoes and remove the  seeds. Cut the tomato flesh into 1cm squares.
Stir the tomatoes into the ragout. Taste and adjust the seasoning and
discard the rosemary sprig before serving.  DISCLAIMERÂ© Copyright 1996
- SelecTV Cable Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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