Recipes

Paléron with Homemade Pesto

Paléron with Homemade Pesto

Paléron with home made Pesto

Ingredients

  • Grass-fed Aberdeen Angus Paleron
  • 50g pine nuts
  • 100g Rocket
  • 50g parmesan cheese
  • 150 ml Olive oil
  • 2 garlic cloves
  • Salt & pepper
  • Meat thermometer

COOKING METHOD

  1. Take your piece of grass-fed Aberdeen Angus Paleron out of the fridge, remove packaging & place on a plate while you prepare the pesto.
  2. Toast the pine nuts in a pan until browned.
  3. Place all ingredients into a blender & blend, seasoning with salt & pepper to your taste & adding any extra olive oil needed. I put this into a glass jar & store in my fridge for up to 5 days if it lasts that long!!!!
  4. Place griddle on highest heat setting until pan is smoking hot. Brush Paleron with melted tallow, season with salt only before cooking. Paleron must be cooked rare to medium 52/53°c, nice and browned on the outside & pink inside. Use your meat thermometer to make sure you get the correct temperature. Once ready remove from griddle & place on a cold pan to rest for 10mins.
  5. Drizzle with pesto & serve with a simple green salad & a glass of good red wine!!
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