Beef Pistou


  • Serves: 4
  • Preparation: 30 min
  • Cooking: 30 min

• 4 steaks of 150 g each
• 4 zucchini
• Parsley
• 100 g of small black olives • Salt and freshly ground pepper
• Some dried tomatoes for decoration

• 4 crushed cloves of garlic • Stripped Basil
• Coriander leaves
• Olive oil
• Salt


Prepare the pesto by passing all the ingredients to the mixer (reserve the basil tails).
Marinate the meat in the pesto.
With a thrifty knife, cut zucchini into strips over their entire length then steam with a minced parsley and basil tails, salt and pepper.
Drain the meat and quickly grasp it in a non-stick pan. Leave it to rest for a few minutes under a sheet of aluminum foil.
Mix the marinade and heat it in the pan cooking the meat with the olives.
Serve meat with zucchini and pesto.

Alternative meat
Suggested pieces are: rump, slice tendon, pear, whiting, slice round or shifting.