Fillet steak with pesto and mediterranean vegetable ragout
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Fillets steak; each weighting | |
| ; about 140g | ||
| Salt and freshly ground black pepper | ||
| 3 | tablespoons | Vegetable oil |
| 4 | larges | Flat mushrooms |
| 20 | grams | Unsalted butter |
| 4 | tablespoons | Pesto sauce |
| 4 | teaspoons | Freshly grated Parmesan cheese |
| Mediterranean vegetables | ||
| 1 | Sprigs fresh rosemary to garnish | |
| 60 | grams | Parmesan cheese; freshly grated |
| 60 | grams | Basil leaves |
| 30 | grams | Parsley |
| 30 | grams | Pine kernels |
| 15 | grams | Walnuts |
| 15 | grams | Pistachio nuts; blanched and |
| ; skinned | ||
| 2 | Cloves garlic; peeled and chopped | |
| 250 | millilitres | Olive oil |
| Salt and peppermill | ||
| 2 | Sweet red peppers | |
| 100 | millilitres | Olive oil |
| 1 | Onion | |
| 2 | Cloves garlic | |
| 100 | grams | Mushrooms |
| 2 | Courgettes | |
| 1 | small | Spri fresh rosemary |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | White wine vinegar |
| 4 | Ripe but firm plum tomatoes | |
| Freshly ground black pepper | ||
Directions
PESTO SAUCE
MEDITERRANEAN VEGETABLE RAGO
Heat the grill and the grill pan with rack in place. Season the steaks with salt and pepper and turn them in the oil to coat. Arrange them on the hot grill until they are cooked according to taste, turning them over once.
Meanwhile remove the stalks of the mushrooms. When the steaks have been turned over, season the mushrooms, turn them in oil and arrange them, curved side up, on the rack with the steaks. Grill until lightly browned.
Turn the mushrooms, curved side down, on each steak. Spread pesto sauce on the mushrooms and sprinkle with Parmesan. Return to the grill, close to the heat, for 10 seconds, just to brown the top lightly.
Pesto sauce: Put the cheese, herbs, nuts and garlic in a food processor.
Add half the oil and process until the ingredients are finely chopped. With the motor running, gradually add the remaining oil through the feed tube.
Season to taste with salt and pepper and process again briefly.
Vegetable ragout: Heat the oven to 220C. Rub the red peppers with a little olive oil and put them in a small casserole or roasting pan. Cover with a lid or foil and bake for 20 minutes. Remove the casserole from the oven and set aside, covered for 10 minutes. Turn the oven down to 180C.
When the peppers are cool enough to handle, peel them. Discard the stalks, white ribs and seeds and cut the flesh into 1cm squares. Peel and finely chop the onion. Peel the garlic and chop to a paste. Heat the remaining olive oil in a flameproof casserole and cook the onion over a low heat until soft and translucent, stirring often. Add the garlic and cook for 1 minute longer.
Cut the mushrooms into quarters. Cut the courgettes into 1cm cubes. Add the mushrooms and courgettes to the casserole and cook for 2 minutes, stirring occasionally.
Add the red peppers to the casserole and stir well. Add the rosemary, sugar and vinegar and season with salt and pepper.
Cover the casserole and transfer to the oven. Cook for 25 minutes, stirring frequently. Meanwhile, peel the tomatoes and remove the seeds. Cut the tomato flesh into 1cm squares.
Stir the tomatoes into the ragout. Taste and adjust the seasoning and discard the rosemary sprig before serving.
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Carlton Food Network
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