Beef fillet with pesto and chambray potatoes.
Ingredients
- 1 kilo of beef fillet
- 3 cups basil leaves
- 4 minced garlic cloves
- 1 cup grated Parmesan
- ¼ cup pine nuts
- ½ cup olive oil
- 3 cups chambray potatoes
- ⅓ cup butter
- ½ cup chopped parsley
Instructions
- 1. Blend the basil, half of the garlic, the Parmesan and the pine nuts, with olive oil.2. Season the fillet on both sides. On one side bathe with the pesto and roll up. Fasten with the help of kitchen string.3. Seal in a frying pan or griddle over high heat and finish cooking in the oven for 30 minutes at 180ºC. Boil potatoes in salted water until soft; cut in half and sauté with the butter, the rest of the garlic and the parsley, over high heat until golden brown. Serve alongside the steak