Prep 20 mins
Cook 15 mins
At Christmas we were visiting home to New Zealand. While there we went to dinner round at my aunty's and she made this splendid dish. I made her fork up the recipe because it was so wonderful.
- 4 (180 -200 g) beef steak fillets, best quality possible (4 x 180-200g)
- sea salt
- black pepper
- olive oil
- 3 slices white bread, toasted
- 5 -6 tablespoons parsley, finely chopped
- 2 garlic cloves, minced
- 125 g butter, melted
- favourite mustard
- For this recipe you will also need tomato relish and 1/2 cup pesto.
- Trim fat and membrane from each steak and season with sea salt and black pepper.
- In a smoking hot pan, add olive oil and sear the meat until it is sealed all over.
- Allow 2 minutes each side.
- Leave to rest while preparing crust.
- In a food processor, make fresh bread crumbs and process the fresh parsley.
- Combine together in a bowl, season with sea salt and pepper, add garlic and melted butter.
- Smear each steak with mustard.
- Place crust on each fillet piling on top.
- Place in 220° oven for 15-20 minutes.
- Rest meat 10 minutes before serving.
- While resting, prepare sauce.
- Gently heat 1 cup of your favourite tomato relish and 1/2 cup pesto.
- If you want to thin, use a little beef stock, this isn't necessary.
These steaks turned out incredibly tender with a lovely flavour. I omitted the tomato relish/pesto sauce as I wasn't sure about the combination and I didn't think the steak needed anything else. Definitely one I will be making again, and will probably experiment with different herb mixes. Thanks Perfect Pixie.