Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 | Foccacia loaf; (olive bread) |
| 1 | 500 gram pie Tenderbeef eye fillet steak; rump or scotch |
| ; fillet | |
| Olive oil | |
| Black pepper | |
| 1 cup | Fresh basil leaves |
| ½ cup | Fresh chives |
| ½ teaspoon | Ground coriander |
| ¼ cup | Fresh mint |
| 1 teaspoon | Fresh chopped parsley |
| 2 tablespoons | Toasted pinenuts |
| 3 tablespoons | Olive oil; (approx.) |
| 3 tablespoons | Lemon juice |
| 3 | Cloves garlic; crushed |
| 8 | Black olives; pitted |
| ½ | Onion; chopped |
| 3 teaspoons | Tomato paste |
| Salt and pepper to taste |
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 ½ 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.