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Parmesan toasts with rare beef & rocket pesto
Parmesan toasts with rare beef & rocket pesto
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Ingredients:
  • 300g piece beef eye fillet
  • 4.60 gm olive oil.
  • Salt & ground black pepper, to taste
  • 6 slices white toast bread, crusts removed
  • 60mls (1/4 cup) extra virgin olive oil
  • 40.00 ml grated Parmesan
  • 1 bulb garlic
  • 1 bunch rocket
  • 25g (1/3 cup) grated Parmesan
  • 40g (1/4 cup) pine nuts
  • 25mls (5 tsp) fresh lemon juice
  • 11.80 gm Dijon mustard
Instructions:
  • Preheat your oven to 200°C for the perfect cooking temperature.
  • To prepare the rocket pesto, roast a whole garlic bulb on a baking tray in a preheated oven for 25 minutes or until soft. Allow it to cool, then remove the top and squeeze out the roasted garlic. In a food processor, combine the roasted garlic, rocket, Parmesan, pine nuts, lemon juice, and mustard until mixed. While the processor is running, slowly pour in the olive oil until smooth. Season with salt and pepper, and store in the fridge in an airtight container.
  • Coat beef generously with olive oil and season with salt and pepper. Transfer to a baking tray lined with baking paper and roast in a preheated oven until desired doneness, about 10-15 minutes for rare. Rest the meat, covered loosely with foil, for 15 minutes after removing from the oven.
  • For the Parmesan toasts, coat each bread slice with 60mls (1/4 cup) extra virgin olive oil and sprinkle with Parmesan on both sides. Cut into four squares, place on a lined baking tray, and bake in a preheated oven until golden and crisp, about 10-15 minutes. Cool the squares on the tray after removing from the oven.
  • Thinly slice the beef and place a slice on each Parmesan toast, then add a dollop of rocket pesto on top.

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