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Beef Pesto

With Peter Gordon, The Sugar Club


For 4


700g mid beef fillet

300ml soy sauce

200ml cider vinegar

½ red chilli, chopped

6 cloves garlic, peeled and chopped

3 tablespoons grain mustard

150ml olive oil

2 silverbeet ‘stems’, leaves and stalks shredded

2 zucchini, julienned

1 beetroot, peeled and julienned

½ cup basil pesto



Blend the soy, 125ml of the vinegar, the chilli and 2 cloves of the garlic

Marinate the beef in this in something like a loaf tin, and leave in the fridge for 3 days, turning often to keep it covered

An hour before cooking the beef bring it out of the fridge, drain it and leave to come to room temperature

Cut into 4 pieces and pat dry with a kitchen towel

Put the remaining cider vinegar and garlic in a blender with the seed mustard, olive oil and some salt and pepper and puree to a smooth consistency

Steam the silverbeet stalks and zucchini for a minute then add to the beetroot and toss with the dressing, keep warm

Lightly oil the beef then grill or pan-fry until medium rare at the most.

To serve, place a mound of beetroot salad on your plate, sit the beef on top and drizzle with the pesto