Open Sandwich with Roast Capsicum & Sundried Tomato Pesto
By Silver Fern Farms
- 1 pack Silver Fern Farms Beef Medallions
- Extra virgin olive oil
- 1 loaf rustic Italian bread, sliced thickly
- 1 head garlic
Roasted Capsicum & Sundried Tomato Pesto
- 1 red capsicum, grilled and peeled, seeds removed and roughly chopped
- ½ cup sundried tomatoes
- ¼ cup flaked almonds
- 2 cloves garlic, crushed
- ¼ cup olive oil
- ¼ cup chopped basil
- Caramelised onions
- Spinach leaves
Remove beef medallions from fridge at least 10 minutes before you’re ready to cook. Rub medallions with olive oil, sea salt and pepper. Heat a frying pan or barbecue. Cook steaks 4 minutes each side. Transfer to a plate. Cover with tinfoil. Leave to rest for 5 minutes.
To make Roasted Capsicum & Sundried Tomato Pesto, process roasted capsicums, sun dried tomatoes, almonds and garlic in a food processor. Slowly add the olive and season with salt and pepper. Stir through basil.
Rub bread slices with olive oil and place on the barbecue. Grill each side for 5 minutes over medium heat. Remove from grill, and immediately rub with cut side of a head of garlic. To assemble open sandwiches, top each slice with caramelised nions, spinach and thinly sliced beef medallions. Finish with a spoonful of pesto.
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