Carrot, walnut and sheep's cheese pesto with fillet of beef

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel, wash and slice the carrots. Heat 1 tablespoon of oil and 2 tablespoons of water in a saucepan. Covered carrots and stew for 5-6 minutes. Cut the crust off the toast and chop the bread coarsely in the universal chopper.

2. 2

   Coarsely chop the walnuts and roast them with the bread crumbs in a pan without fat until brown. Wash the thyme, dab dry and put some stalks aside for garnishing. Pluck the remaining thyme from the stalks.

3. 3

   Remove the carrots and let them cool down. Wash the meat, dab dry, wrap a slice of bacon around each one and tie it into shape with kitchen string. Heat 1 tablespoon of oil in a coated pan.

4. 4

   Brown the meat in it all around for 3-4 minutes. Place the meat on a baking tray and pour the roasting mixture over it. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 14-16 minutes until medium.

5. 5

   Process carrots, walnuts, bread crumbs and 100 ml oil to a smooth mass in the universal chopper. Finely dice the sheep's cheese, add approx. 3/4 of the dices and thyme to the pesto. Cut flat bread into quarters or halves depending on size and slice.

6. 6

   Heat 2 tablespoons of oil in a frying pan. Fry the slices of bread in it until brown on both sides. Take out the finished bread and season with salt if necessary. Remove the meat, season with salt and pepper and serve with toasted bread and pesto.

7. 7

   Sprinkle the pesto with the remaining cheese cubes. Garnish with thyme.

Nutrition Facts

KCAL
770 kcal

CARBS
26 g

FATS
53 g

PROTEINS
47 g