Beef Eye Fillet with Winter Panzanella & Tomato Pesto
Whip up a gourmet dinner in just half an hour with this delectable, easy-to-create recipe.
Ingredients
Panzanella
- 200 g diced pumpkin
- 1 drizzle olive oil
- 250 g broccolini roughly chopped
- 3 cloves garlic thinly sliced
- 150 g ciabatta loaf diced 2cm
- 50 g salted ricotta crumbled
- 1½ tsp red wine vinegar
Beef
- 300 g beef eye fillet
- 1 drizzle olive oil
To Serve
- 80 g tomato pesto
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake).
- Toss pumpkin on a lined oven tray with olive oil. Season with salt and pepper and roast in oven for an initial 10 minutes. Meanwhile, prep broccolini, garlic and ciabatta. Toss broccolini, garlic and ciabatta together in a medium bowl. Set aside.
- After 10 minutes, remove tray from oven and add broccolini, garlic and ciabatta to pumpkin. Season with salt and pepper and return to oven for a further 10-15 minutes, until veggies are tender and ciabatta is lightly golden.
- Pat beef dry and season with salt and pepper. Heat oil in a medium fry-pan on medium-high heat. Cook beef for 3-4 minutes each side (depending on thickness) for medium-rare, or until cooked to your liking. Rest, covered, before slicing thinly. Reserve pan and wipe clean.
- Toss roast veggies and bread with salted ricotta and red wine vinegar. Season taste with salt and pepper.
- Serve panzanella topped with beef and tomato pesto. Drizzle with olive oil.
