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|