Rare beef 'n' foccacia

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


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.

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