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Ingredients
Method
- 750g baby new potatoes
- 2 tbsp olive oil
- 350g halved cherry tomatoes
- Handful of chopped parsley
- 1 lemon, zest and juice
- 100g pitted black olives, chopped
- 4 tbsp green pesto
- 4 lean beef escalopes
- Boil the potatoes for 15 mins or until tender, then drain and lightly mash. Stir in 1 tbsp of oil and some seasoning. Meanwhile, fry the tomatoes in a splash of oil until softened, then stir into the potatoes with the parsley, olives and lemon zest. Season with black pepper.
- Mix the pesto and lemon juice in a small bowl. Rub the beef escalopes with a little oil and black pepper, then fry for 1 minute on each side. Rest for 5 mins, then slice and serve with the potato mixture and some of the pesto dressing drizzled over.
30 mins
4 serving
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