Roast fillet of beef with basil pesto, baby potatoes and mixed vegetables

Huile d'olive de Provence PDO
Intense flavour
Filet mignon rôti au pesto de basilic, pommes de terre grenailles et petits légumes
A PDO
Preparation
15 min
A PDO
Resting time
10 min
A PDO
Cooking time
40 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Main course Spring Summer Automn

Ingredients

A PDO
For 4 personnes
  • 1 pork fillet, weighing 600g
  • 250g of very thin slices of smoked bacon (about 10)
For the pesto:
  • 1 small bunch of basil
  • 1 slice of white bread (approx. 40g)
  • 40g of Parmesan
  • 40g pine nuts
  • 1 clove of garlic
  • 4 tablespoons of olive oil from Provence PDO
  • 400g of small new potatoes
  • 4 sprigs of cherry tomatoes
  • 8 spring onions
  • Salt, pepper

Tip

Feel free to experiment with the ingredients in your pesto: almonds or pistachios instead of pine nuts, rocket or parsley instead of basil, a little extra lemon zest… let your imagination run wild!

Instructions

  • Preheat the oven to 240°C.
  • Place the washed potatoes in a large dish, season with salt and pepper, drizzle with a little olive oil and bake for 15 minutes whilst you prepare the meat.
Prepare the pesto:
  • Quickly blend all the ingredients together to form a slightly chunky purée. Add a little olive oil if necessary.
  • Carefully cut the fillet of beef lengthways to open it up like a wallet.
  • Season the inside with salt and pepper, then spread three-quarters of the pesto into the centre of the fillet. Close it up, wrap it in the slices of smoked bacon and tie it up.
  • Remove the potatoes from the oven and give them a stir. Place the fillet of beef on top, and arrange the cherry tomato sprigs and onions around it. Drizzle with a little olive oil and return to the oven, reducing the temperature to 210°C, for 20 to 25 minutes.
  • Leave to rest out of the oven, covered with aluminium foil, for 10 minutes. Arrange the sliced fillet of beef and the vegetables on the plates. Deglaze the roasting tin with a little boiling water, add the remaining pesto and serve this sauce with the meat.

Tip

Feel free to experiment with the ingredients in your pesto: almonds or pistachios instead of pine nuts, rocket or parsley instead of basil, a little extra lemon zest… let your imagination run wild!
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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