Name: Beef, Pesto
Yield: For Six
Cuisine: New Zealand
Ingredients: ½ teaspoon salt; 150ml (5 fl oz) cider vinegar; ¼ cup seed mustard; 12 cloves of garlic, peeled; 1 red chilli, moderately hot; 250ml (9 fl oz) cider vinegar; 500ml (18 fl oz) tamari; 1 piece of mid beef fillet, trimmed, about 1.2-1.5kg (2½-3½lb); 2 medium-sized beetroot, raw, peeled and finely julienned; 1 cup pesto; ½ teaspoon cracked black pepper; 350ml (12 fl oz) olive oil; ½ bunch chard, about 400g (14oz) (in New Zealand this is called silver beet), shreded finely, stems and all, and washed well to remove dirt; 3 courgettes, julienned

Preparation info

For
Six

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

If grilled scallops with sweet chilli sauce is the dish that’s become our hallmark at the London Sugar Club, then it is beef pesto that was the star turn at the Wellington Sugar Club. When we opened in London we had New Zealanders phoning to ask if we were the same people that cooked beef pesto in Wellington and could we put it on the menu for their birthday, wedding or anniversary. The recipe may sound a little odd, as I’m told so much of my food does, but it really works. Make the