Pip's favourite beef pesto
Photo by Doug Sherring
- Marinate the beef for at least two days before you eat this dish.
- Put the tamari, the first amount of cider vinegar, the chilli and six cloves of the garlic into a blender and puree to a fine consistency for 30 seconds.
- Lay the fillet in a long dish, just large enough to hold it, and pour the marinade over it, cover with cling film and place in the fridge.
- Every 12 hours, turn the beef over to expose all of it to the marinade. It can be left to marinate for up to a week.
- Just before you cook the beef, take it out of the marinade and drain well, then dry with a clean cloth.
- Cut it into six equal pieces and leave to sit until you're ready to cook it.
- Put the remaining garlic, the seed mustard, the second amount of cider vinegar, salt, pepper and olive oil into a food processor, purée for 30 seconds and pour into a large bowl.
- Bring a large pot of salted water to the boil, add the chard and stir well.
- After 30 seconds add the courgettes and stir, and after 1 minute drain it all through a colander, (the chard and courgettes can be steamed if you prefer).
- Tip the hot vegetables into the bowl with the garlic dressing and stir well, add the beetroot and stir that in, then leave the bowl in a warm place.
- For the pesto, put the garlic, herbs, olive oil and pine nuts in a food processor and purée to a coarse paste, but be careful not to overwork it.
- Turn into a mixing bowl and stir in the parmesan. Stir in a little more olive oil to get the consistency you want. Set aside.
- Heat up a grilling skillet or grill to a high heat. Lightly oil the fillet on the cut sides and, for the best flavour, grill for no more than 2 minutes on each side.
- As it's marinated the beef won't need a lot of cooking, but of course if you like your meat well done, then cook it so.
- Serve the grilled beef on top of the warm chard salad and dollop the pesto on top