Rare beef 'n' foccacia
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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.
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