Fillet Steak with a Pesto Pine Nut Crust & Balsamic Onions

On the table in 30 mins

Serves 2


  • 2 fillet steaks
  • 1 tbsp Olive oil
  • 1 knob Butter
  • 1 large Red onion, sliced
  • 1 tbsp Balsamic vinegar
  • 2 tbsp Pine nuts, toasted
  • 2 tbsp Breadcrumbs
  • 1 tbsp Parmesan, freshly grated
  • 1 Pot or 1 tbsp Sacla’ Classic Basil Pesto
  • 1 tbsp Fresh parsley, finely chopped
  • Salt
  • Black pepper
  • Olive oil for drizzling


  1. Preheat 220°C/200°C fan
  2. First prepare balsamic onions
  3. In a heavy-based saucepan heat oil and butter over a medium heat
  4. Add onion and cook for 15-20 minutes, stirring occasionally, until softened and golden
  5. Pour in vinegar and simmer for 5 minutes, until reduced to a sticky glaze
  6. Set aside and keep warm
  7. In a small bowl, mix together pine nuts, breadcrumbs, Parmesan, Sacla’ Pesto and parsley and season
  8. Heat a frying pan over a medium-high heat
  9. Rub steaks with a little oil
  10. When pan is really hot add the steaks and fry, without moving them, for a minute on each side, so they get a brown crust
  11. Remove from pan and transfer to a roasting tray
  12. Pile the crust mixture on top of each steak and cook in oven for 3-4 minutes for rare, 4-5 minutes for medium
  13. Leave to rest for a couple of minutes before serving alongside balsamic onions

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