Speedy supper: Beef and basil bites
A recipe that's perfect as a party snack for those socially distanced back garden get-togethers or serve it up to the family for lunch or a light dinner.
A recipe that’s perfect as a party snack for those socially distanced back garden get-togethers or serve it up to the family for lunch or a light dinner.
Private chef, cookery tutor and supper club host Laura Scott shares one of her favourite canapé recipes. More than just a little bit addictive and rather moreish, there also extremely versatile.
Tender strips of rib eye steak layered with a gorgeously aromatic basil pesto topped with shards of umami rich Parmigiano Reggiano. Roll them up and your work is done. Simple as that. But simple in flavour? No way! And the smell of basil pesto which has just been mashed together in a pestle and mortar is heavenly – a heady, powerful perfume that complements the beef perfectly.
Laura’s monthly supper club meet ups are on hold during the Covid-19 restrictions, but she’s offering a mouth-watering range of meals including an at-home bespoke dining delivery service for all occasions, as well as a weekly changing menu for a Friday collection in Epsom, plus soup of the week and sourdough and bakes. Here’s the menu. Laura also hosts online cookery lessons.
Beef, basil and Parmigiano reggiano bites
Prep time 30 minutes Cook time 3 minutes Total time 33 minutes Serves 12
- 1 rib eye steak seasoned with olive oil, salt & pepper
For the basil pesto
- 1 clove garlic
- 1 bunch fresh basil
- 25 g pine nuts
- 30 g Parmigiano Reggiano grated
- 100 ml Extra virgin olive oil approx. Use more for a looser sauce.
- salt to season
For the garnish
- wild rocket leaves
- Parmigiano reggiano shavings use a vegetable peeler to make them
- Fry the rib eye steak in a very hot pan for no more than 3 minutes, then leave it to rest for 5 minutes before slicing thinly
For the pesto
- Using a pestle and mortar, blend the garlic with salt and the pine nuts to form a rough paste then tip onto a plate
- Using the same pestle & mortar, crush the basil to a rough paste then add in the blended pine nut and garlic paste
- Add in the olive oil gradually and mix to form a rough paste. For a smooth pesto, blend the mixture for longer
- Pour in the Parmigiano, then mix until it is blended into the pesto. Check the seasoning
- Top the sliced steak with some pesto and flakes of Parmigiano Reggiano and fold in half. Place the steak onto a bed of wild rocket and continue to make the bites until you have used up all of the steak. You will have some leftover pesto to use another time.