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  • Fillet Steak With Pesto And Mediterranean Vegetable Ragout

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    Fillet Steak With Pesto And Mediterranean Vegetable Ragout
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 x Fillets steak, each weighting about 140g Salt and freshly grnd black pepper
    • 3 Tbsp. Vegetable oil
    • 4 lrg Flat mushrooms
    • 20 gm Unsalted butter
    • 4 Tbsp. Pesto sauce
    • 4 tsp Freshly grated Parmesan cheese Mediterranean vegetables
    • 1 sprg fresh rosemary to garnish
    • 60 gm Parmesan cheese, freshly grated
    • 60 gm Basil leaves
    • 30 gm Parsley
    • 30 gm Pine kernels
    • 15 gm Walnuts
    • 15 gm Pistachio nuts, blanched and skinned
    • 2 x Cloves garlic, peeled and minced
    • 250 ml Extra virgin olive oil Salt and peppermill
    • 2 x Sweet red peppers
    • 100 ml Extra virgin olive oil
    • 1 x Onion
    • 2 x Cloves garlic
    • 100 gm Mushrooms
    • 2 x Courgettes
    • 1 sm Spri fresh rosemary
    • 1/2 tsp Sugar
    • 1/2 tsp White wine vinegar
    • 4 x Ripe but hard plum tomatoes Freshly grnd black pepper

    Directions

    1. Heat the grill and the grill pan with rack in place. Season the steaks with salt and pepper and turn them in the oil to coat. Arrange them on the warm grill till they are cooked according to taste, turning them over once.
    2. Meanwhile remove the stalks of the mushrooms. When the steaks have been turned over, season the mushrooms, turn them in oil and arrange them, curved side up, on the rack with the steaks. Grill till lightly browned.
    3. Turn the mushrooms, curved side down, on each steak. Spread pesto sauce on the mushrooms and sprinkle with Parmesan. Return to the grill, close to the heat, for 10 seconds, just to brown the top lightly.
    4. Pesto sauce: Put the cheese, herbs, nuts and garlic in a food processor.
    5. Add in half the oil and process till the ingredients are finely minced. With the motor running, gradually add in the remaining oil through the feed tube.
    6. Season to taste with salt and pepper and process again briefly.
    7. Vegetable ragout: Heat the oven to 220C. Rub the red peppers with a little extra virgin olive oil and put them in a small casserole or possibly roasting pan. Cover with a lid or possibly foil and bake for 20 min. Remove the casserole from the oven and set aside, covered for 10 min. Turn the oven down to 180C.
    8. When the peppers are cold sufficient to handle, peel them. Throw away the stalks, white ribs and seeds and cut the flesh into 1cm squares. Peel and finely chop the onion. Peel the garlic and chop to a paste. Heat the remaining extra virgin olive oil in a flameproof casserole and cook the onion over a low heat till soft and translucent/soft, stirring often. Add in the garlic and cook for 1 minute longer.
    9. Cut the mushrooms into quarters. Cut the courgettes into 1cm cubes. Add in the mushrooms and courgettes to the casserole and cook for 2 min, stirring occasionally.
    10. Add in the red peppers to the casserole and stir well. Add in the rosemary, sugar and vinegar and season with salt and pepper.
    11. Cover the casserole and transfer to the oven. Cook for 25 min, stirring frequently. Meanwhile, peel the tomatoes and remove the seeds. Cut the tomato flesh into 1cm squares.
    12. Stir the tomatoes into the ragout. Taste and adjust the seasoning and throw away the rosemary sprig before serving.

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