Beef Steak with Spicy Pesto Sauce
by Editorial Staff
I prefer to serve pesto sauce with fried meat, but not ordinary, but with peppercorn.
Cook: 30 mins
Servings: 8
Ingredients
- Beef tenderloin – 600 g
- Chili powder – 2 teaspoon
- Salt – 1 teaspoon
- Powdered espresso coffee – 1 teaspoon
- Garlic powder – 1/2 teaspoon
- Dried oregano – 1/2 teaspoon
- Ground black pepper – 1/2 teaspoon.
- Vegetable oil
- Serving cilantro leaves (optional)
For hot pesto sauce: - Chili pepper (seeded and finely chopped) – 2 pcs.
- Fresh cilantro leaves – 1/2 cup
- Hard cheese (finely grated) – 1/4 cup
- Pine nuts – 2 tbsp
- Garlic – 2 cloves
- Black peppercorns (crumbled) – 1/4 teaspoon.
- Olive oil – 1/3 cup
- Salt to taste
- Ground black pepper to taste
Directions
- Prepare hot pesto sauce. Put chili peppers, cilantro leaves, cheese, pine nuts, garlic, and black pepper in the bowl of a kitchen processor. Pulse until a homogeneous mass is formed, then gradually, in a thin stream, add olive oil, mix. Season with salt and pepper to taste. Cover the sauce and refrigerate until serving.
- Remove excess fat from the meat. Make transverse cuts on the surface of the steak at a distance of 2.5 cm from each other. In a small bowl, combine chili powder, salt, espresso, garlic powder, oregano, and black pepper. Grate meat from all sides with this mixture.
- Grease a large skillet with vegetable oil and heat over medium-high heat until high. Put the steak on a preheated pan, reduce the heat to medium and cook the meat for about 12-14 minutes, turning once (the temperature on the meat thermo should rise to 70-80 degrees).
- Cut the steak into thin slices and serve with the pesto sauce. Sprinkle with cilantro leaves if desired.
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