Pesto Seared Beef Tenderloin
(with heirloom tomatoes, organic micro greens & aged balsamic)
12 ounces beef tenderloin (well trimmed)
6 medium heirloom tomatoes
1 ounce micro green
¼ ounce aged balsamic
2 ounces olive oil
3 ounces basil
2 ounces pine nuts
1 cup parmesan cheese
2 ounces parsley
3 cloves roasted garlic
Fresh ground pepper
Preparation for the pesto:
Prepare an ice bath by filling a bowl half way with ice and adding water. Place a sauce pan on the stove with water in it and bring to a simmer. Pick individual leaves off the basil and parsley and place in the simmering water for about 15 seconds, then place into ice water to shock it down.
Toast the pine nuts either on the stove or in a 350 degree oven until fragrant. Place the Parmesan cheese, basil , parsley, roasted garlic, and half the pine nuts in a blender. Squeeze the lemon into the blender and a little salt and pepper, and about 1 ounce of olive oil. Puree, adding a bit more olive oil if needed. Taste for salt and pepper and set aside.
Preparation for the seared beef:
Drizzle the tenderloin with olive oil and season with salt and pepper. Heat your grill or a medium sized cast-iron pan on the stove, and pre-heat oven to 450 degrees. On grill or in pan, sear the beef on all sides. Remove tenderloin from heat and crust with pesto and place the pan in the oven until the beef reaches an internal temperature of 125 degrees. Remove from oven and place on a cutting board to rest.
To plate, core and slice tomatoes; toss micro greens in a bowl with olive oil and sea salt. Place tomatoes on the plate. Slice beef thinly and lay it next to the tomatoes. Sprinkle with pine nuts, top with micro greens and drizzle with aged balsamic and olive oil. Place a couple of dollops of pesto on the plate, and enjoy!