| Pesto seared Beef Tenderloin |
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Pesto seared Beef Tenderloin with heirloom tomatoes, organic micro greens and aged balsamicServes eight Ingredients 12 oz beef tenderloin (well trimmed) 6 medium heirloom tomatoes 1 oz micro green ¼ oz aged balsamic 2 oz new olive oil 3 oz basil 2 oz pine nuts 1 parmesan cheese 1 lemon 2 oz parsley 3 cloves roasted garlic Sea salt Fresh ground pepper Preparation for the pesto : place a sauce pan on the stove with water in it and bring to a simmer, pick the basil and parsley and place in the simmering water for about 15 second then place into ice water to shock it down, next toast the pine nuts , place the parmesan cheese , basil , parsley and the roasted garlic, and half the pine nuts in a blender, next squeeze the lemon into the blender and a little salt and pepper, and about 1 oz of olive oil into the cup and puree if it need a little more oil add it taste for salt and pepper and set aside, Preparation for the seared beef: drizzle the tenderloin with olive oil season with salt and pepper, next heat a med sized cast-iron pan on the stove, and pre heat oven to 450, next in the cast iron pan when hot place in the beef and sear on all sides then crust the tenderloin with pesto and place the pan in the oven and cook until 125 degrees inside remove from oven place on a cutting board to rest, To take the to the plate, core and slice tomatoes, toss micro greens in a bowl with olive oil and sea salt. Place tomatoes on the plate then slice beef thin and lay it next to the tomatoes next sprinkle with pine nuts, top with micro green and then drizzle with aged balsamic and new olive oil place a couple of dollops of pesto on the plate, and enjoy. |
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