Recipe by Perfect Pixie
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.
Top Review by Sarah
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.
- 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
Directions See How It's Made
- 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.