Beef fillet with tomato & mozzarella pesto

Beef fillet with tomato & mozzarella pesto
2 beef tomatoes
1 garlic clove
20 g pine nuts
3 basil stalks
1 tbsp. tomato paste
10 ml olive oil
20 g freshly grated parmesan
Iodised salt
Freshly ground pepper
360 g beef fillet
1/2 a tsp. germ oil
1 ball mozzarella (125 g)
2 mini baguettes
2 tsp. herb butter
To make the pesto, scald the tomatoes and then skin, quarter and de-seed. Peel the garlic. Wash the basil, shake dry and pluck the leaves from the stalks. Place the pieces of tomato, garlic, pine nuts, tomato paste, olive oil, basil and grated parmesan in a blender and purée until creamy. Season to taste with iodised salt and pepper. Rinse the beef fillet under cold running water, pat dry and cut into 8 thin slices. Season on both sides with iodised salt and freshly ground pepper. Brush the steaks with a little germ oil and sear briefly on both sides on an electric barbecue grill or in a coated pan. Rinse the mozzarella under cold running water, pat dry and cut into slices. Slice the baguettes lengthways and spread with herb butter on the sides which have been cut open. Place the slices of mozzarella on the baguette pieces, add 2 slices of beef fillet to each and spread with pesto. Pesto is traditionally made from pine nuts, basil, garlic, parmesan and olive oil. However, other flavours now exist, such as tomato pesto. Pesto can be prepared in a blender in no time - simply add all the ingredients to the container, blend and enjoy!