Valentine's Fillet Steak with Red Hot Pesto
By OcadoLifeRomantic dining at home with a touch of heat.Time and servings
Ingredients
8 total- 3 tbsp of extra virgin olive oil, plus a drizzle to serve
- 2 fillet steaks, approx 150-200g each
- 3 romano peppers, halved and deseeded
- 40 g of cashew nuts
- 1 handful of fresh basil, plus extra to serve
- 1 red chilli, halved and deseeded
- 1 tbsp of butter
- 1 bunch of asparagus, trimmed, to serve
Method
4 stepsStep 1
Preheat the oven to 180°C (160°C fan-assisted). Use the olive oil to grease a baking tray, and roast the peppers and chilli for 30 mins. Roast the cashew nuts for 5-8 mins, until golden.
Step 2
Blitz the roasted peppers, chilli, cashew nuts, extra virgin olive oil and basil leaves in a blender. Season with salt and pepper. Set aside to serve. .
Step 3
Remove the steaks from the fridge 20 mins in advance, and season well all over. Melt the butter in a heavy-based frying pan, then add the steaks and cook for 3 mins each side – or according to preference. Meanwhile, boil the asparagus until tender.
Step 4
Gently heat the red pesto. Serve the steak and asparagus on a bed of creamy mash, with the warm pesto on the side. Garnish with basil leaves, and extra virgin olive oil