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| 1 | Foccacia loaf; (olive bread) |
| 1 | 500 gram pie Tenderbeef eye fillet steak; rump or scotch |
| | Fillet |
| | olive oil |
| | black pepper |
| 1 Tasse | basil leaves fresh |
| 1/2 Tasse | chives fresh |
| 1/2 Teelöffel | coriander ground |
| 1/4 Tasse | mint fresh |
| 1 Teelöffel | parsley fresh chopped |
| 2 Esslöffel | Toasted pinenuts |
| 3 Esslöffel | Olive oil; (approx.) |
| 3 Esslöffel | lemon juice |
| 3 | Cloves garlic crushed |
| 8 | Black olives; pitted |
| 1/2 | Onion chopped |
| 3 Teelöffel | tomato paste |
| | salt |
| | pepper |
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Place the pesto ingredients into a food blender and blend until a chunky pesto has been achieved (add more oil as required).
Slice the steak, cutting almost through to the other side (similar to making garlic bread).
Spread 1/2 tsp of pesto into each slice.
Place onto a pre-heated roasting tray. Brush with oil and season with black pepper.
Roast at 220 °C for 12-15 minutes.
Serve sliced onto warm foccacia bread topped with the remaining pesto.
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