| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Jude1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Foccacia loaf; (olive bread) |
| 1 |
|
500 gram pie Tenderbeef eye fillet steak; rump or scotch |
|
|
; fillet |
|
|
Olive oil |
|
|
Black pepper |
| 1 |
c |
Fresh basil leaves |
| 1/2 |
c |
Fresh chives |
| 1/2 |
ts |
Ground coriander |
| 1/4 |
c |
Fresh mint |
| 1 |
ts |
Fresh chopped parsley |
| 2 |
tb |
Toasted pinenuts |
| 3 |
tb |
Olive oil; (approx.) |
| 3 |
tb |
Lemon juice |
| 3 |
|
Cloves garlic; crushed |
| 8 |
|
Black olives; pitted |
| 1/2 |
|
Onion; chopped |
| 3 |
ts |
Tomato paste |
|
|
Salt and pepper to taste |
INSTRUCTIONS
OLIVE PESTO
Place the pesto ingredients into a food blender and blend until a chunky
pesto has been achieved (add more oil as required).
Slice the steak, cutting almost through to the other side (similar to
making garlic bread).
Spread 1/2 tsp of pesto into each slice.
Place onto a pre-heated roasting tray. Brush with oil and season with black
pepper.
Roast at 220C for 12-15 minutes.
Serve sliced onto warm foccacia bread topped with the remaining pesto.
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