Grilling & Feasting
Filet of beef with tomato-mozzarella pesto
Ingredients:
- 2 beefsteak tomatoes
- 1 clove of garlic
- 20 g pine nuts
- 3 stalks of basil
- 1 tbsp tomato pur裠(or paste)
- 10 ml olive oil
- 20 g freshly grated parmesan cheese
- iodine salt
- freshly ground pepper
- 360 g fillet of beef
- 1/2 tsp seed oil
- 1 piece of mozzarella cheese, round (125 g)
- 2 mini baguettes
- 2 tsp herb butter
How to make Filet of beef with tomato-mozzarella pesto
For the pesto, scald, peel and quarter the tomatoes and remove the seeds. Peel some garlic. Wash the basil, dry it and pluck off the leaves. Put the tomato pieces, garlic, pine nuts, tomato pur裬 olive oil, basil and the grated parmesan in a blender and pur裠until creamy. Season with iodine salt and pepper. Wash the beef filet under tap water, pat it dry and cut into 8 thin slices. Season with iodine salt and freshly-ground pepper on both sides. Brush some seed oil on the steaks and cook on the electric grill or in a coated pan quickly from both sides. Rinse the mozzarella cheese with cold water, dry it off and cut into slices. Cut the baguettes lengthwise and spread some herb butter on the slices Spread the mozzarella slices over the baguettes, put 2 pieces of the beef filet per baguette and add the pesto. Traditionally, pesto is made from pine nuts, basil, garlic, parmesan and olive oil. Nowadays, a range of flavours is available, e. g. tomato pesto. Pesto can easily be prepared in a blender - put in all the ingredients - blend them - done!