Sandwich hit with coriander pesto

Name: Sandwich hit with coriander pesto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 branch/s Rosemary; 2 stem(s) Thyme; 600 g Fillet of beef; 2 TABLESPOONS Oil; 75 ml Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Butter; 25 g Parmesan (piece); 1 collar Coriander; 1/2 bunch flat leaf parsley; 50 g salted roasted cashews; 1 Organic Lemon; 1 TEASPOON Juice from an organic lemon; 2 Tomatoes; 1 Baguette bread (approx. 250 g each); 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 branch/s Rosemary
2 stem(s) Thyme
600 g Fillet of beef
2 TABLESPOONS Oil
75 ml Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Butter
25 g Parmesan (piece)
1 collar Coriander
1/2 bunch flat leaf parsley
50 g salted roasted cashews
1 Organic Lemon
1 TEASPOON Juice from an organic lemon
2 Tomatoes
1 Baguette bread (approx. 250 g each)
7-10 Tbsp Aluminium foil

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Wash the rosemary and thyme, dab dry. Pat meat dry. Heat 2 tablespoons of oil in a large frying pan and fry the meat thoroughly for approx. 3 minutes.
2
Season with salt and pepper. Add rosemary, thyme and butter. Melt the butter and pour over the meat several times. Put the meat, herbs and butter in an ovenproof dish and cook in the hot oven for about 15 minutes.
3
For the pesto, grate the cheese finely. Wash the coriander and parsley and pluck the leaves. Coarsely chop the nuts. Puree finely with cheese, herbs, 75 ml oil, lemon peel and lemon juice in a tall mixing bowl with a hand blender. Season with 1⁄4 TL salt and pepper. Remove meat from the oven, wrap in foil and let rest for about 8 minutes.