Yield: 1 servings
|1||Foccacia loaf; (olive bread)|
|1||500 gram pie Tenderbeef eye fillet steak; rump or scotch|
|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|
|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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.