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

  1. 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.
  2.  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.
  3. 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).
  4. Cut the steak into thin slices and serve with the pesto sauce. Sprinkle with cilantro leaves if desired.

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