Filled ciabatta with beef medallions and pesto

Name: Filled ciabatta with beef medallions and pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 discs (Approx. 90 g) Rindermed medallions; 2 Federation Basil; 3 Garlic cloves; 50 g Pine nuts; 30 g grated parmesan cheese; 100 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30 g Lamb's lettuce; 50 g Frisée salad; 2 Tomatoes; 2 TABLESPOONS Oil; 1 (approx. 280 g; Italian white bread) Ciabatta bread; 7-10 Tbsp Basil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 discs (Approx. 90 g) Rindermed medallions
2 Federation Basil
3 Garlic cloves
50 g Pine nuts
30 g grated parmesan cheese
100 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
30 g Lamb's lettuce
50 g Frisée salad
2 Tomatoes
2 TABLESPOONS Oil
1 (approx. 280 g; Italian white bread) Ciabatta bread
7-10 Tbsp Basil

Directions

1
Wash the meat and dab dry. Wash the basil, dab dry and remove the leaves from the stalks. Peel and chop the garlic. Chop 30 g pine nuts, basil, Parmesan cheese in the universal chopper. Add olive oil and mix. Season pesto with salt and pepper. Clean, wash and dab dry lamb's lettuce and frisée lettuce.
2
Wash, clean and slice the tomatoes. Roast remaining pine nuts in a dry pan while turning. Heat the oil in a pan, fry the meat for 2-3 minutes on each side, then season with salt and pepper. Cut bread into 4 pieces. Spread the bottom with pesto and cover with lettuce, tomatoes and 2 fillets each. Spread the rest of the pesto on top, sprinkle with roasted pine nuts and place a lid on top. Arrange on plates and serve garnished with basil as desired
3
Plate: Valkyrie