Fillet Steak with Pesto And Mediterranean Vegetable Ragout

Fillet Steak with Pesto And Mediterranean Vegetable Ragout Ingredients

4 Fillets steak; each	; skinned
; about 140g	2 Cloves garlic; peeled and
Salt and freshly ground	250 ml Olive oil
3 tb Vegetable oil	Salt and peppermill
4 lg Flat mushrooms	MEDITERRANEAN VEGETABLE RAGO
20 g Unsalted butter	2 Sweet red peppers
4 tb Pesto sauce	100 ml Olive oil
4 ts Freshly grated Parmesan	1 Onion
Mediterranean vegetables	2 Cloves garlic
1 Sprigs fresh rosemary to	100 g Mushrooms
PESTO SAUCE	2 Courgettes
60 g Parmesan cheese; freshly	1 sm Spri fresh rosemary
60 g Basil leaves	1/2 ts Sugar
30 g Parsley	1/2 ts White wine vinegar
30 g Pine kernels	4 Ripe but firm plum tomatoes
15 g Walnuts	Freshly ground black pepper
15 g Pistachio nuts; blanched and

Instructions for Fillet Steak with Pesto And Mediterranean Vegetable Ragout

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 hot grill until they are cooked according to taste, turning them over once. 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 until lightly browned. 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. Pesto sauce: Put the cheese, herbs, nuts and garlic in a food processor. Add half the oil and process until the ingredients are finely chopped. With the motor running, gradually add the remaining oil through the feed tube. Season to taste with salt and pepper and process again briefly. Vegetable ragout: Heat the oven to 220C. Rub the red peppers with a little olive oil and put them in a small casserole or roasting pan. Cover with a lid or foil and bake for 20 minutes. Remove the casserole from the oven and set aside, covered for 10 minutes. Turn the oven down to 180C. When the peppers are cool enough to handle, peel them. Discard 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 olive oil in a flameproof casserole and cook the onion over a low heat until soft and translucent, stirring often. Add the garlic and cook for 1 minute longer. Cut the mushrooms into quarters. Cut the courgettes into 1cm cubes. Add the mushrooms and courgettes to the casserole and cook for 2 minutes, stirring occasionally. Add the red peppers to the casserole and stir well. Add the rosemary, sugar and vinegar and season with salt and pepper. Cover the casserole and transfer to the oven. Cook for 25 minutes, stirring frequently. Meanwhile, peel the tomatoes and remove the seeds. Cut the tomato flesh into 1cm squares. Stir the tomatoes into the ragout. Taste and adjust the seasoning and discard the rosemary sprig before serving. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: BeefCuisine: Uncategorized

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