The Caterer

Filet de boeuf au pesto

11 September 2006
Filet de boeuf au pesto


(serves four)

4 x 150g tournedos of beef
4tbsp Cannoise mixture (see recipe)
4tbsp pesto (see recipe)
10g Parmesan cheese grated
40g butter
a little sugar
8 baby carrots peeled
8 baby turnips peeled
8 asparagus tips
8 small mange tout
8 sun-dried tomatoes
4 Savoyarde potatoes
20cl truffle butter sauce (see recipe)
20cl beurre blanc (see recipe)
salt and black pepper


Seal tournedos until pink and remove from the pan. Heat Cannoise mixture in a pan and place a tablespoon on top of each tournedos. Place a spoonful of pesto on top of the Cannoise. Sprinkle a little amount of Parmesan cheese on top and brown lightly under the salamander. Place a little butter in a small pan and add a little sugar. Steam the carrots turnips mange- tout and asparagus until they have just a bite then toss in sweetened butter and season lightly. Heat the sun-dried tomatoes. Place the slices of the Savoyarde potatoes in the centre of the plate and top with tournedos. Place some beurre blanc around it followed by a ring of the truffle butter sauce. Feather sauce with a cocktail stick and arrange vegetables around it.

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