Pepper oven roast with pesto

Recipe from: 1/1/1992 12:00:00 AM
Ingredients 16
Servings 8
Time

Ingredients

  • 2
    kg
    Scotch fillet
  • 30
    ml
    melted butter
  • 15
    ml
    lemon juice
  • 100
    ml
    coarsely ground black pepper (approximately)
  • 7
    ml
    salt (or more as needed)
  • PESTO
  • 250
    ml
    chopped parsley
  • 2
    cloves garlic, crushed
  • 75
    ml
    pine nuts or walnuts, chopped
  • 25
    ml
    cooking oil
  • 40
    ml
    water
  • 200
    ml
    grated Parmesan cheese
  • 50
    ml
    chopped fresh basil
  • 50
    ml
    butter
  • 5
    ml
    salt
  • 2
    ml
    freshly ground black pepper
 

Method

 
Remove the outer layer of fat from the meat. Season with lemon juice, then brush melted butter over. Spread pepper onto a wooden board and roll meat over it. Use more pepper if meat is not completely covered. Season with salt and place on the rack of a greased oven pan. Roast at 160 ºC. For rare: 25 to 20 minutes per 500 g plus 15 minutes. Medium done: 20 to 25 minutes per 500 g plus 20 minutes. Leave meat to rest in the warming drawer for 10 minutes before carving. Serve hot or cold with pesto sauce or stuffed tomatoes. PESTO Place all ingredients in a food processor and mix until smooth.
 

Read more on: roast  |  beef
 

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