Ingredients
For the beef
200g/7oz Organic Welsh Black beef steak
1 tbsp olive oil
1 tsp black peppercorns, coarsely ground
salt, for sprinkling
For the croute
1 slice crusty white bread, griddled
For the pesto
large handful fresh basil leaves
1 garlic clove, chopped
2 tbsp grated cheddar cheese
3 tbsp olive oil
salt and freshly ground black pepper
fresh basil leaves, to garnish
Method
1. For the beef, rub the beef steak with a little olive oil and then roll in the crushed peppercorns. Season with salt.
2. Heat a griddle pan until smoking hot, add the steak and fry for two minutes each side, or for a minute longer if you like your steak well done.
3. Set aside and leave to rest for five minutes. Carve into slices and then place on top of the slice of griddled bread on a serving plate.
4. For the pesto, put the basil leaves, garlic, cheddar cheese and olive oil into a blender and blend until almost smooth. Season, to taste, with salt and freshly ground black pepper
5. To serve, pour the pesto over the sliced beef. Garnish with basil leaves.
