Beef Pesto Recipe

• 1 piece mid beef fillet trimmed about 1.2kg1.5kg
• 500 ml tamari (or possibly good quality soy)
• 250 ml cider vinegar
• 1 x red chilli moderately warm
• 12 x cloves of garlic peeled
• 1/4 c. seed mustard
• 150 ml cider vinegar
• 1/2 tsp salt
• 1/2 tsp cracked black pepper
• 350 ml extra virgin olive oil
• 1 bn chard about 400g (in New Zealand this is called silver beet) shredded finely stems and all and washed well to remove dirt
• 3 x courgettes julienned
• 2 med size beetroot raw peeled and finely julienned c. pesto

1. Marinate the beef at least two days before you eat this.
2. Put the tamari the first amount cider vinegar the chilli and six cloves of garlic into a blender and puree to a fine consistency for 30 seconds.
3. Lay the fillet in a long dish just large sufficient to hold it and pour the marinade over it cover with cling film and place in the fridge.
4. Every 12 hrs turn the beef over to expose all of it to the marinade.
5. It can be left to marinate for up to a week.
6. Just before you cook the beef take it out of the marinade and drain well then dry with a cloth.
7. Cut it into six equal pcs and leave to sit till youre ready to cook it.
8. Put the remaining garlic the seed mustard the second amount of cider vinegar salt pepper and extra virgin olive oil into a food processer puree for 30 seconds and pour into a large bowl.
9. Bring a large pot of salted water to the boil add in the chard and stir well.
10. After 30 seconds add in the courgettes and stir and after 1 minute drain it all through a colander.
11. (The chard and courgettes can be steamed if you prefer.)
12. Tip the warm vegetables into the bowl with the garlic dressing and stir well stir in the beetroot and leave the bowl in a hot place.
13. Now heat up a grilling skillet or possibly a grill to a high heat.
14. Lightly oil the fillet on the cut sides and for the best flavour grill for no more than 2 min on each side.
15. As its marinated the beef wont need a lot of cooking but if desired your meat well done then cook it so.
16. Just remember which the more you cook the more you will lose the exquisite succulence and flavour of this dish.
17. Serve the grilled beef on top of the hot chard salad and dollop the pesto on top of which.
18. Serves 6

vinegar, red chilli, garlic, seed mustard, vinegar, salt, black pepper, extra virgin olive oil, chard, beetroot

Taken from cookeatshare.com/recipes/beef-pesto-82157 (may not work)