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. DISCLAIMER© 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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