Fillet Of Beef Under Tomato Pesto Crust with Stir-fried Vegetables
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the vegetables:
- 2 potato (s)
- 2 carrot (s)
- 200 g mushrooms
- 1 tablespoon goat cream cheese
- 1 tablespoon lemon peel, cut into zest
- salt and pepper
- olive oil
For the meat:
- 400 g fillet beef (s), or false fillet beef
- 1 slice (s) bread (wholemeal), dark
- 0.5 ½ lemon (s), the juice from it
- 6 tomato (s), dried
- 1 clove garlic
- 2 tablespoon pesto, green
- 1 handful basil
- 2 tablespoon parmesan
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Flesh:
- For the crust, roughly pull the bread apart, peel the garlic, cut the dried tomatoes into large strips, chop everything with a tablespoon of pesto, the parmesan, the lemon zest and the basil leaves with a mixer. If it gets too dry, add a little olive oil.
- Cut the meat into pieces as thick as your thumb and add a little salt and pepper. Heat the oil in a non-stick pan and fry the meat briefly on both sides and place in a baking dish. Spread 3/4 of the crust on the pieces of meat and place in the preheated oven at 200 ° for 20 minutes.
- Vegetables:
- Peel and wash the potatoes and carrots and cut into strips with a peeler. Clean the mushrooms and cut into thin strips.
- Add the potato and carrot strips to the pan, season with salt and pepper and mix occasionally. Add the mushrooms to the pan with the rest of the vegetables.
- Mix the rest of the crust with a tablespoon of pesto and, if you like, a tablespoon of fresh goat`s cheese, lemon juice and a little water and add to the vegetables in a pan. Add salt and pepper to taste and let simmer over medium heat until the meat is done.
- I like to eat beef very pink, so I turned the oven off a little earlier and let the meat sit a little longer.
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