Pesto Crusted Fillet Steak with Balsamic Onions

Name: Pesto Crusted Fillet Steak with Balsamic Onions
Prep time: THMS
Cook time: THMS
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

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.

Cook Time

30 mins

Serves

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

How to make the recipe

Step 1

Preheat 220¬∞C/200¬∞C fan

Step 2

First prepare balsamic onions

Step 3

In a heavy-based saucepan heat oil and butter over a medium heat

Step 4

Add onion and cook for 15-20 minutes, stirring occasionally, until softened and golden

Step 5

Pour in vinegar and simmer for 5 minutes, until reduced to a sticky glaze

Step 6

Set aside and keep warm

Step 7

In a small bowl, mix together pine nuts, breadcrumbs, Parmesan, Sacla‚Äô Classic Basil Pesto and parsley and season

Step 8

Heat a frying pan over a medium-high heat

Step 9

Rub steaks with a little oil

Step 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

Step 11

Remove from pan and transfer to a roasting tray

Step 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

Step 13

Leave to rest for a couple of minutes before serving alongside balsamic onions with a drizzle of Extra Virgin Olive Oil