The beef fillet with vegetables and pesto is a tasty and fragrant meat main dish, ideal to serve even on special occasions. Many colorful and delicious vegetables, such as carrots, zucchini, eggplants, and peppers, cooked in a pan and enriched with a few drops of Genovese pesto, accompany the beef.

Difficulty: Easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 2 people
Cooking methods: Stovetop
Cuisine: Mediterranean
Seasonality: All seasons

Ingredients

2 slices beef fillet (5 oz each)
100 g zucchini
100 g yellow bell pepper
100 g black oval eggplant
100 g carrots
6 cherry tomatoes
1 tablespoon extra virgin olive oil
to taste Genovese pesto
to taste fine salt
to taste black pepper

Tools

Kitchen Scale
Cutting Board
Knife
Pan
Griddle
Wooden Spoon
Tongs

Preparation

To prepare the beef fillet with vegetables and pesto…

First, wash and cut the vegetables into strips, including the bell pepper, eggplant, carrots, and zucchini.
In a pan, pour a bit of extra virgin olive oil, heat it, and when it is hot, add the chopped vegetables. Cook over high heat for 10 minutes, occasionally tossing the vegetables, which should remain crispy.
While the vegetables are cooking, place the griddle on the stove and heat it well. When it’s hot, place the fillets and cook them for about 2/3 minutes per side and on the edges.
Salt and pepper everything. Serve the fillets hot with the cooked vegetables, adding a few drops of pesto on the latter.