recipes
Peppered Beef with Pesto Salsa
serves 20
10 min prep
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ingredients
| 2 x 2kg whole beef fillets, trimmed 2 tablespoons olive oil Cracked black pepper Fresh basil leaves for garnish For Salsa Verdi combine; 190g jar Leggo's Pesto - Traditional Basil 500g sour cream 45g can John West Anchovy Fillets in Olive Oil, drained 1 tablespoon capers, chopped ½ cup finely chopped fresh parsley |
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instructions
step 1
Place beef fillets in a greased baking tray, brush with olive oil and sprinkle generously with black pepper. Bake in a preheated oven at 200°C for 1 hour.
step 2
Remove from oven, wrap tightly in foil and set aside for 20 minutes to rest. Refrigerate until required.
step 3
Cut beef into thin slices and arrange on a platter. Serve with Salsa Verdi.
(We have served the beef with wedges of capsicum which can be char-grilled or stir-fried and served hot or cold. Garnish with fresh basil leaves).
recipe tip
Beef can be cooked up to 2 days ahead and tightly wrapped in foil. Keep refrigerated. Slicing can be done up to 1 day ahead arranged on platters and tightly covered with plastic wrap. You may need to pre-order a scotch fillet or eye fillet from your butcher.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1470kJ (352Cal) | 610kJ (146Cal) |
| Protein | 43.9g | 18.2g |
| Fat - Total | 18.5g | 7.7g |
| - Saturated | 8.1g | 3.4g |
| Carbohydrate | 2.0g | 0.8g |
| - Sugars | 1.5g | 0.6g |
| Dietary Fibre | 0.5g | 0.2g |
| Sodium | 358mg | 148mg |
| Potassium | 790mg | 327mg |
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Peppered Beef with Pesto Salsa
Peppered Beef with Pesto Salsa
ingredients
2 x 2kg whole beef fillets, trimmed
2 tablespoons olive oil
Cracked black pepper
Fresh basil leaves for garnish
For Salsa Verdi combine;
190g jar Leggo's Pesto - Traditional Basil
500g sour cream
45g can John West Anchovy Fillets in Olive Oil, drained
1 tablespoon capers, chopped
½ cup finely chopped fresh parsley
instructions
step 1
Place beef fillets in a greased baking tray, brush with olive oil and sprinkle generously with black pepper. Bake in a preheated oven at 200°C for 1 hour.
step 2
Remove from oven, wrap tightly in foil and set aside for 20 minutes to rest. Refrigerate until required.
step 3
Cut beef into thin slices and arrange on a platter. Serve with Salsa Verdi.
(We have served the beef with wedges of capsicum which can be char-grilled or stir-fried and served hot or cold. Garnish with fresh basil leaves).
serves 20 10 min prep recipe tip
Beef can be cooked up to 2 days ahead and tightly wrapped in foil. Keep refrigerated. Slicing can be done up to 1 day ahead arranged on platters and tightly covered with plastic wrap. You may need to pre-order a scotch fillet or eye fillet from your butcher.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au
popdog
05 February 2011 11:11:49 AM
What do you do with the anchovies???