beef fillet with a light pesto

filetto di manzo al pesto leggero

4 servings

Give beef tenderloin a summery makeover by grilling it and serving it with both pesto and vegetables fresh from the garden, including tomatoes, eggplant, and bell peppers.

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Ingredients

1 (1 1/2-pound) trimmed and tied beef tenderloin
1/2 cup plus 3 1/2 tablespoons extra-virgin olive oil
Fine sea salt
Freshly ground black pepper
2 garlic cloves, peeled
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small onion, thinly sliced
1 medium eggplant (3/4 pound),cut lengthwise into quarters, quarters crosswise into 1/8-inch pieces
1 pint cherry or grape tomatoes, cut in half
2 cups packed whole basil leaves plus ½ cup loosely packed thinly sliced leaves
1/2 cup packed flat-leaf parsley leaves
Coarse sea salt

Instructions

Heat grill to medium-high, or heat a grill pan over medium-high heat, until hot but not smoking.

Rub beef with 1/2 tablespoon oil and generously season with salt and pepper. Grill, turning every 5 minutes, about 25 minutes for medium-rare.

Meanwhile, thinly slice 1 garlic clove. In a 12-inch skillet, heat 11/2 tablespoons oil over medium-high heat. Add bell peppers, onion, sliced garlic and generous pinch salt and pepper; cook, stirring frequently, until vegetables are tender, about 8 minutes. Transfer mixture to a large bowl.

Return skillet to medium-high heat; add remaining 1 1/2 tablespoons oil and heat until oil is hot but not smoking. Add eggplant and generous pinch salt and pepper; cook, stirring frequently, until eggplant is tender, 10 to 12 minutes. Add tomatoes and toss to combine; cook for 1 minute more. Transfer mixture to bowl with peppers and onion. Add sliced basil leaves; stir to combine. Adjust seasoning.

Remove beef from grill and let stand 10 minutes.

Meanwhile, in a blender, purée remaining 1/2 cup oil, remaining garlic clove, whole basil leaves, parsley and 1/2 teaspoon fine sea salt until smooth.

Spread 2 tablespoons pesto over rested beef. Serve beef sliced, with remaining pesto, vegetables and coarse salt for sprinkling.

August 2010