Seared Fillet Steak & Pesto Butter Sauce

• Meanwhile, slice lemon into wedges. 
• Finely chop garlic and onion (see ingredients). 
• Pick, then finely chop rosemary leaves.
TIP: Run your fingers down the rosemary stalk to 
remove the leaves easily.

• When the veggies have 10 minutes cook time 
remaining, season premium fillet steak with 
salt and pepper. 
• In a large frying pan, heat a drizzle of olive oil
over high heat. When oil is hot, cook fillet until 
browned, 1 minute each side.
• Transfer fillet to a second lined oven tray and 
roast for 10-15 minutes (2 person portion) 
or 15-20 minutes (4 person portion) or until 
cooked to your liking. Transfer to a plate, cover 
and rest for 10 minutes. 
TIP: Cook time will vary depending on the thickness 
of the fillet. The thinner the steak, the less time it 
needs to cook!

• While the fillet is roasting, return the pan to 
low heat with a drizzle of olive oil. Cook onion, 
stirring, until softened, 3-4 minutes.
• Add garlic, rosemary and the butter and cook 
until fragrant, 1 minute.
• Remove pan from heat, then stir through 
plant-based basil pesto until well combined. 
Season to taste and stir through any fillet
resting juices. Set aside. 

• In a medium bowl, add a drizzle of olive oil and 
a squeeze of lemon juice.
• Add mixed salad leaves, season to taste and 
toss to coat.