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. 







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.