Filet de boeuf au pesto

11 September 2006
Filet de boeuf au pesto


(serves four)

4 x 150g tournedos of beef
4tbsp Cannoise mixture (see recipe)
4tbsp pesto (see recipe)
10g Parmesan cheese grated
40g butter
a little sugar
8 baby carrots peeled
8 baby turnips peeled
8 asparagus tips
8 small mange tout
8 sun-dried tomatoes
4 Savoyarde potatoes
20cl truffle butter sauce (see recipe)
20cl beurre blanc (see recipe)
salt and black pepper


Seal tournedos until pink and remove from the pan. Heat Cannoise mixture in a pan and place a tablespoon on top of each tournedos. Place a spoonful of pesto on top of the Cannoise. Sprinkle a little amount of Parmesan cheese on top and brown lightly under the salamander. Place a little butter in a small pan and add a little sugar. Steam the carrots turnips mange- tout and asparagus until they have just a bite then toss in sweetened butter and season lightly. Heat the sun-dried tomatoes. Place the slices of the Savoyarde potatoes in the centre of the plate and top with tournedos. Place some beurre blanc around it followed by a ring of the truffle butter sauce. Feather sauce with a cocktail stick and arrange vegetables around it.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking