Servings:?? | Calories:25312 | Total Fat:2243g | Chol:2367mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 2243g
Sat Fat 349g
Total Carb 334g
63% Others combined
12% Olive oil
12% Olive oil
12% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 2 items in the list.
Incomplete info for : Mint leaves, Mint leaves
1.5 kg beef fillet , mid fillet, trimmed 400 ml of tamari , or 500ml soy sauce 250 ml of cider vinegar 1 red chilli , moderately hot 6 garlic cloves , peeled vegetable oil 80 g of basil leaves 20 g of mint leaves 40 g of parsley leaves 6 garlic cloves , peeled 350 ml of olive oil 120 g of pine nuts , lightly toasted 120 g of Parmesan , finely grated extra virgin olive oil 150 ml of cider vinegar 6 garlic cloves , peeled 65 g of grain mustard 350 ml of olive oil 400 g of chard , thinly shredded, stems included, and washed well 3 courgettes , julienned 2 raw beetroots , medium, peeled and finely julienned 200 g of black olives 1/2 tsp salt 1/2 tsp cracked black pepper 400 ml of tamari , or 500ml soy sauce 250 ml of cider vinegar 1 red chilli , moderately hot 6 garlic cloves , peeled 2 Add the fillet to a long dish or container that is only just large enough to hold the beef. Drizzle the marinade over the beef, cover with cling film and leave to marinate in the fridge for up to 4 days, turning every 12 hours so that the beef is evenly marinated 1.5 kg beef fillet , mid fillet, trimmed 3 1 hour before you are ready to cook, remove the beef from the marinade, drain thoroughly and pat dry with a clean kitchen cloth. Slice into 8 even portions and set aside until required 4 For the pesto, add the herbs, garlic, olive oil and pine nuts to a blender or food processor and blitz until a coarse paste is achieved. Transfer to a bowl, stir in the Parmesan and mix in enough extra virgin olive oil to reach your desired consistency. You will need approximately 250g for the final dish - the pesto is best eaten fresh, but will last for up to 48 hours if covered and refrigerated 6 garlic cloves , peeled 80 g of basil leaves 20 g of mint leaves 40 g of parsley leaves 350 ml of olive oil 120 g of pine nuts , lightly toasted 120 g of Parmesan , finely grated extra virgin olive oil 150 ml of cider vinegar 6 garlic cloves , peeled 65 g of grain mustard 1/2 tsp salt 1/2 tsp cracked black pepper 350 ml of olive oil 6 Bring a large pan of water to the boil and add a pinch of salt. Add the chard, stir well and cook for 30 seconds. After this time, add the courgette and cook the vegetables together for a further 1 minute 400 g of chard , thinly shredded, stems included, and washed well 3 courgettes , julienned 7 Drain in a colander, then add to the bowl with the dressing. Mix well so the vegetables are well coated, then mix in the beetroot. Set aside in a warm place for 5-10 minutes 2 raw beetroots , medium, peeled and finely julienned 8 Place a pan over a high heat and allow it to get very hot. Brush a little oil on the cut-sides of the fillet portions and fry for no more than 2 minutes on each side to achieve a rare finish vegetable oil 9 To serve, divide the salad onto warmed plates and place a piece of fillet on the top of each. Arrange the black olives around the beef and spoon over the pesto. Serve immediately 200 g of black olives
Directions : View recipe directions on greatbritishchefs.com