Pistachio and Pesto Roast Beef

Nutrition per serve

Ingredients

• 400g chat potatoes
• 20g pistachios
• 30g dried cranberries
• 300g beef rump cap
• 50g basil pesto
• 50g mixed salad leaves
• 23ml olive oil
• 10ml honey
• 5ml white wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Thickly slice the unpeeled potatoes. Finely chop the pistachios and cranberries.
2. Step 2 — Roast potatoes
   Put the potato on a lined tray, drizzle with 2 tsp olive oil and 2 tsp honey, season with salt and pepper and toss to coat. Roast on the lower oven shelf for 25-30 mins until golden and tender.
3. Step 3 — Brown beef
   Meanwhile, drizzle the beef with 2 tsp olive oil and season with salt and pepper. Heat a medium frypan over high heat until hot. Cook the beef for 1 min each side or until browned (see Kitchen 101).
4. Step 4 — Roast beef
   Transfer the beef to the remaining lined tray. Spread the pesto over the beef, then scatter with the pistachios and cranberries, pressing down to stick. Roast the beef on the upper shelf for 14-16 mins for medium-rare, or until cooked to your liking. Remove from the oven and rest for 10 mins.
5. Step 5 — Toss salad and serve up
   While the beef is resting, combine 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat. Slice the beef. Divide the beef, roast potatoes and salad among plates. Enjoy!
6. Step 6 — Kitchen 101
   If you’re cooking rump cap (or picanha, as it’s famously known in Brazil), start by searing it over high heat, fat-side down – this helps render that delicious fat – then finish it off in the oven. Also, to ensure tender meat, it's important to slice the beef against the grain.

Allergens

Sulfit, Pistachio, Milch, Walnut