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Beef sirloin with homemade pesto

  • Serves 1
  • Prep time: 15 mins | Cooking time: 15 mins

Pesto and beef were made to go together. If you haven’t tried making your own pesto you are in for a treat. Adjust the amount of cheese or garlic so the taste is perfect for you.

Ingredients

  • 4 large potatoes, quartered

  • 70g Tasti Walnut Halves

  • 1 cup parsley, roughly chopped

  • 2 garlic cloves

  • 1-2 fennel bulbs

  • 100g Perfect Italiano Parmesan, grated

  • 500g beef sirloin

  • 1 bag green beans

  • 25g Anchor Butter

  • ALSO NEED: olive oil, salt and pepper

Method

  1. Put the potatoes in a saucepan and cover with water.

  2. Bring to the boil and simmer until tender. Drain.

  3. Meanwhile to make the pesto put 175 ml olive oil, the walnuts, parsley, garlic and a handful of fennel fronds in a food processor and blitz. Add more oil if it is too thick.

  4. Pour the pesto into a bowl and add the parmesan. Season and set aside.

  5. Season the steak and grill or fry as you normally would.

  6. Next remove the rest of the leaves from the fennel bulbs and slice the bulb and stalks thickly.

  7. Put the fennel fronds in a bag and freeze for later use.

  8. Heat a little oil in a pan on a medium/high heat. Season the fennel and fry until it is tender and slightly golden.

  9. Steam the beans in a little water until just cooked, then drain.

  10. While the beans, fennel and steak are cooking, mash the potatoes with the butter and season.

  11. Serve the sirloin on the greens with the mashed potato beside. Spoon plenty of pesto on top of the steak.

AND MORE

  • You can freeze left over pesto in small freezer bags. To store in the fridge, cover the top with olive oil. It will keep for 1-2 weeks.

  • Replace the walnuts with almonds.

  • Add fennel fronds to tartare sauce or sprinkle on grilled fish.