Try something delicious with our Beef Tenderloin Steaks with Italian Herb Rub and Pesto Salad recipe.
Ingredients
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2 packs Silver Fern Farms Beef Tenderloin Steaks
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Β½ cup each basil
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Β½ cup flat leaf parsley leaves
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2 Tbsp oregano
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2 Tbsp marjoram
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1 tsp Dijon Mustard
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1 garlic clove, crushed
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1 Tbsp extra virgin olive oil
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2 cups green and purple basil leaves
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1 cup fresh parsley leaves
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1 cup roasted whole almonds, roughly chopped
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ΒΌ cup pine nuts, toasted, roughly chopped
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2oz pecorino, grated or thin shavings
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1 cup kalamata olives (optional)
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extra virgin olive oil for dressing
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1 lemon, juice of
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To serve, toasted ciabatta bread
General
Pesto salad
Method
Step 1
In a food processor blend together the herbs, mustard and garlic. Blend in the olive oil and season to taste with salt and freshly ground black pepper.
Step 2
Rub each Tenderloin steak with the herb mix and leave for 15 minutes before cooking.
Step 3
Heat a heavy based frying pan or grill. Cook the steaks for 3 minutes each side. Remove and rest for 5 minutes.
Step 4
To prepare the salad, quickly toss together the basil leaves with roasted almonds, pine nuts, shavings of pecorino, and olives if using. Drizzle with olive oil and lemon juice and season to taste with plenty of sea salt and freshly ground black pepper.
Step 5
Arrange the salad components on serving plates and top with the Tenderloin steaks. Serve with thin slices of toasted ciabatta bread.
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