Rare beef 'n' foccacia

Yield: 1 servings

Measure Ingredient
1 \N Foccacia loaf; (olive bread)
1 \N 500 gram pie Tenderbeef eye fillet steak; rump or scotch
\N \N ; fillet
\N \N Olive oil
\N \N 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 \N Cloves garlic; crushed
8 \N Black olives; pitted
½ \N Onion; chopped
3 teaspoons Tomato paste
\N \N 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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