Beef with walnut pesto

A great dish for autumn, when fresh walnuts are readily available.
INGREDIENTS
Beef with walnut pesto
6 beef fillet steaks, about 175g (6oz) each
olive oil, for brushing
salt and freshly ground black pepper
For the walnut pesto
100g (31⁄2oz) walnut pieces
50g (13⁄4oz) Parmesan cheese, grated
2 garlic cloves
100ml (31⁄2fl oz) olive oil
30g (1oz) tarragon
30g (1oz) flat-leaf parsley
1⁄2 tbsp red wine vinegar
salt and freshly ground black pepper
METHOD
1 To make the walnut pesto, fry the walnuts in a dry frying pan for a few minutes, or until
toasted, taking care not to burn them. Allow to cool. Place in a food processor with the other
pesto ingredients and pulse until coarsely puréed. Season to taste with salt and pepper.
2 Preheat a ridged grill pan or the grill. Brush the steaks with a little olive oil and season well
with salt and pepper. Cook them for 2–4 minutes on each side, depending on how you like them.
Allow to rest for a few minutes, and serve with a dollop of the walnut pesto on each.
GOOD WITH Roasted sweet potato wedges.

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