Pesto Beef Fillet

With crisp salad greens

prep
5 MINS
cook
6 MINS
serves
4
prep
5 MINS
cook
6 MINS
serves
4

Ingredients

  • 4 eye fillets or scotch fillet steaks
  • Oil spray
  • ½ x 195g jar Providore Series Italian Basil, Pecorino and Pine Nut Pesto
  • 2 tablespoons olive oil
  • Finely grated zest of 1 lemon
  • Juice of ½ lemon
  • 4 cups mixed lettuce leaves
  • 1 Lebanese cucumber, thinly sliced
  • 8 cherry tomatoes, halved
  • ½ small red onion, thinly sliced
  • 2 tablespoons toasted flaked almonds

Method

Step 1

Remove meat from refrigerator 30 minutes before cooking. Spray fillets with oil and season to taste. Heat a chargrill plate over medium high heat and cook fillets until done to your liking. Remove from heat, cover loosely with foil and rest for 5 minutes.

Step 2

Meanwhile, to make dressing, combine 2 tablespoons Providore Series Pesto, olive oil, lemon zest and juice in a bowl and whisk to combine. Season to taste. Combine salad ingredients in a large bowl, add dressing and toss well to combine.

Step 3

Serve steaks topped with remaining Providore Series Pesto. Serve with salad.


Tip

Substitute Providore Series Italian Tomatoes and Grana Padano Cheese Pesto, if desired.