Ingredient
- 1 open beef fillet of 1 kilo
- 3 cups basil leaves
- 4 garlic cloves, minced
- 1 cup of grated Parmesan
- 1/4 cup pine nuts
- 1/2 cup of olive oil
- 3 cups of chambray potatoes
- 1/3 cup of butter
- 1/2 cup of chopped parsley
Preparation
- Blend the basil, half of the garlic, the Parmesan and the pine nuts, with olive oil.
- Season the fillet with salt and pepper on both sides. On one side, bathe with the pesto and roll. Hold with the help of kitchen string.
- Seal in a frying pan or grill over high heat and finish cooking in the oven for 30 minutes at 180 ºC.
- Boil the potatoes in salted water until soft; Cut in half and sauté with butter, remaining garlic and parsley, over high heat until golden brown. Serve with the steak.