Ingredients (serves 2)
- 2 Beef Fillet Steaks
- 80ml Olive Oil, for brushing
- 50g Walnut Pieces
- 50g Parmesan Cheese, grated
- 2 Garlic Cloves
- 30g Tarragon
- 30g Parsley
- ½ tbsp Red Wine Vinegar
- 1 pinch Salt
- 1 pinch Black Pepper, freshly ground
How to:
- To make the walnut pesto, fry the walnuts in a dry frying pan for a few minutes, or until toasted, taking care not to burn them. Allow to cool. Place in a food processor with the other pesto ingredients and pulse until coarsely puréed. Season to taste with salt and pepper.
- Preheat a chargrill pan or the grill. Brush the steaks with a little olive oil and season well with salt and black pepper. Cook them for 2–4 minutes on each side, depending on how you like them. Allow to rest for a few minutes, and serve with a dollop of the walnut pesto on each.
Recipe via Ocado
