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Grilled Beef Fillet with a Fresh Cream Basil Pesto

Grilled beef fillet with a fresh cream basil pesto sauce set on gorgonzola mash

Ingredients

  • 400g beef fillet cut into 2 portions
  • salt, cracked black pepper
  • 1 tablespoon butter
  • olive oil
  • 250ml fresh cream
  • 1 tablespoon basil pesto
  • 4 large waxy potatoes, peeled
  • 60g gorgonzola cheese

 Method

  1. For the mash, boil the potatoes in rapidly salted boiling water until soft for about 20 minutes.
  2. Drain the water and mash thoroughly with a potato masher.
  3. Once smooth, stir in the gorgonzola cheese while the potatoes are still piping hot to assist in melting the cheese.
  4. Add the fresh cream and stir until the potatoes are glossy and smooth.
  5. Season with some cracked black pepper, cover with a lid and set aside.
  6. Heat a griddled frying pan and melt the butter with some olive oil.
  7. Season the fillet with salt and pepper and grill on the hot pan for about 5-7 minutes per side.
  8. Once cooked to your liking, set aside.
  9. In a separate pot over slow heat, warm the fresh cream and once slightly thickened add the basil pesto and set aside for later.
  10. To serve, start with the mash in the centre of the plate, top with the fillet and drizzle the sauce neatly over the top.

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