John Myers
Steak with Pesto and Vegetables
The perfect steak with pesto and vegetables recipe with a picture and simple step-by-step instructions.
- 300 g Beef fillet
- 2 tbsp Rapeseed oil
- Salt and pepper
- 1 medium sized Zucchini fresh
- 150 g Cocktail vine tomatoes
- 2 tbsp Pesto green
- Take the beef fillet out of the refrigerator 30 minutes before roasting. Preheat the oven to 180 degrees (convection not recommended).
- Drizzle the fillet of beef with 1 tablespoon of oil and rub it all over. Fry on high heat in a non-stick pan for about 1-2 minutes on each side. Cook in the hot oven on a grid on the middle rack for 8-10 minutes “medium” .
- Wash the zucchini, pat dry, quarter lengthways and cut off the stones. Cut the zucchini diagonally into 2 cm long pieces, clean the tomatoes and cut in half.
- Heat 1El oil in the frying set. Fry the zucchini in it and over medium heat for 3min. Add the tomato halves and fry for 2 minutes. Season with salt and pepper.
- Take the meat out of the oven, let it rest for 3 minutes, sprinkle with salt and pepper and cut into slices. Serve with the vegetables and pesto.
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