Pesto Beef Fillet
A delicious way to serve beef fillet, cooked to how you like it (rare, medium or well done) and served with a rich pesto sauce and fresh grated vegetables including beetroot, which adds a healthy touch. Roast the beef in the oven or cook on the barbecue for a slightly charcoal, smokey touch.
If you wish to make your own pesto, try my recipe via this link Pesto Sauce
6
Beef - marinade 2 days
Beef 15-20 mins. Other: 30 mins
180º C
Ingredients
-
1 x 1.2 - 1.5 kg beef fillet- trimmed
-
Pesto sauce- homemade or commercial
-
Marinade:
-
9 fl oz soya sauce
-
9 fl oz cider vinegar
-
1 red chilli
-
6 cloves of garlic- paper skin removed
-
Salad:
-
6 cucumbers- washed and peeled
-
6 carrots- washed, peeled and grated
-
1 large beetroot- washed, peeled and grated
-
Salad Dressing:
-
¼ cup mustard seeds + 1 tbsp
-
5 fl oz cider vinegar
-
12 fl oz extra virgin olive oil
-
Pinch of sea salt
-
Freshly ground black pepper
Instructions
-
Prepare marinade for the beef:
-
01 Place soya sauce, cider vinegar, garlic and chilli in a food processor and blend to a fine consistency.
-
02 Lay beef in a long airtight container pour the marinade over the top, cover and place in the fridge. Every 12 hours turn the beef in the marinade and keep in the fridge for 2 days. Prior to roasting remove from marinade, dry with a cloth, splash with olive oil and scatter surface with 1 tbsp of mustard seeds.
-
Make the salad dressing:
-
03 Place garlic, mustard seed, cider vinegar, salt, sugar, black pepper and olive oil in a food processor. Blend and pour into a container and reserve for later.
-
Cook:
-
04 Roast beef fillet in a hot oven for 15-20 minutes depending on how rare you like your beef. Allow to sit 10 minutes before serving.
-
Salad:
-
05 During this time prepare the salad ingredients: peel and grate the carrot, cucumber and beetroot – leaving this to last. Combine in a mixing bowl with plenty of dressing. Reserve or place in a serving bowl.
-
To serve:
-
06 Serve the roasted beef in thick slices on top of the salad, with a heavy dollop of pesto sauce plus a little extra dressing to flood the plate. Delicious!
Notes
Beef can be marinated for up to 1 week. Beef can also be cut into individual pieces and grilled or pan fried rather than roasted, though I find roasting so easy and just as effective. I grate all the salad vegetables in the food processor, so easy, and I leave the beetroot to last to prevent the juices from staining everything!
