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Ingredientes
- 1 x foccacia loaf, (olive bread)
- 1 x 500 gram pie Tenderbeef eye fillet steak, rump or possibly scotch fillet
- Â Â extra virgin olive oil
- Â Â black pepper
- 1 c. fresh basil leaves
- 1/2 c. fresh chives
- 1/2 tsp grnd coriander
- 1/4 c. fresh mint
- 1 tsp fresh minced parsley
- 2 Tbsp. toasted pinenuts
- 3 Tbsp. extra virgin olive oil, (approx.)
- 3 Tbsp. lemon juice
- 3 x cloves garlic, crushed
- 8 x black olives, pitted
- 1/2 x onion, minced
- 3 tsp tomato paste
- Â Â salt and pepper to taste
Direcciones
- Place the pesto ingredients into a food blender and blend till a chunky pesto has been achieved (add in more oil as required).
- Slice the steak, cutting almost through to the other side (similar to making garlic bread).
- Spread 1/2 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 min.
- Serve sliced onto hot foccacia bread topped with the remaining pesto.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 355g | |
| Calories 1479 | |
| Calories from Fat 1409 | 95% |
| Total Fat 157.94g | 197% |
| Saturated Fat 21.23g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 143mg | 6% |
| Potassium 636mg | 18% |
| Total Carbs 20.43g | 5% |
| Dietary Fiber 5.3g | 18% |
| Sugars 6.8g | 5% |
| Protein 5.51g | 9% |
