Our Favourite Recipes
Pesto Crusted Fillet Steak with Balsamic Onions
Served with sticky balsamic onions and finished with a herby topping, this is how good steaks deserve to be treated. The crust features Sacla' Classic Basil Pesto, parmesan, crunchy pine nuts and parsley for a fresh kick of flavour.
Gluten Free
Buon Appetito
Ingredients
- 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
- Extra Virgin Olive oil for drizzling
Method
- Preheat 220°C/200°C fan
- First prepare balsamic onions
- In a heavy-based saucepan heat oil and butter over a medium heat
- Add onion and cook for 15-20 minutes, stirring occasionally, until softened and golden
- Pour in vinegar and simmer for 5 minutes, until reduced to a sticky glaze
- Set aside and keep warm
- In a small bowl, mix together pine nuts, breadcrumbs, Parmesan, Sacla’ Classic Basil Pesto and parsley and season
- Heat a frying pan over a medium-high heat
- Rub steaks with a little oil
- 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
- Remove from pan and transfer to a roasting tray
- Pile the crust mixture on top of each steak and cook in oven for 3-4 minutes for rare, 4-5 minutes for medium
- Leave to rest for a couple of minutes before serving alongside balsamic onions with a drizzle of Extra Virgin Olive Oil
