ROASTED MARINATED FILLET, PORTABELLINI MUSHROOMS AND VINE TOMATOES WITH PESTO

INGREDIENTS

Fillet:

1 kg beef fillet, trimmed

60ml olive oil

60 ml soy sauce

30ml balsamic vinegar

60 – 80 ml basil pesto

Mushrooms:

75ml olive oil

75 ml soy sauce

45ml balsamic vinegar

500 g DENNY Portabellini Mushrooms

250 g ripe vine tomatoes

Salt and pepper to taste

METHOD

To finish:

Fresh basil leaves

Toasted pine nuts

Fillet:

Mix the olive oil, soy and balsamic together in a large zip lock bag. Add the fillet. Seal and marinade for at least 4 hours. Turn every now and again. Place on a baking sheet and rub with pesto.

Mushrooms:

Mix the olive oil, soy and balsamic together in a large zip lock bag. Add the mushrooms. Seal and marinade for at least 4 hours. Turn every now and again. Arrange around the fillet together with the tomatoes. Place in a preheated oven at 220 ◦C and roast for 30 – 35 minutes or until the mushrooms are cooked and the meat is done to your liking. Season to taste. Finish with basil leaves and toasted pine nuts.

|Serves 4 – 6|