Beef fillet with warm tomato, pesto and olive pasta

Name: Beef fillet with warm tomato, pesto and olive pasta
Cook time: 20 min
Total time: 20 min
Ingredients: 1/3 cup (80ml) olive oil; 600 gram (1¼-pound) piece beef eye fillet; 250 gram (8 ounces) cherry tomatoes, halved; 500 gram (1 pound) farfalle pasta; 2/3 cup (80g) pitted black olives; 1/4 cup (65g) basil pesto; 2 teaspoon finely grated lemon rind; 1 cup loosely packed fresh basil leaves, torn; 1 cup (200g) ricotta cheese, crumbled

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Cook Time: 20 minutes

Total: 20 minutes

Servings: 6

beef tomato cheese

Beef fillet with warm tomato, pesto and olive pasta

Ingredients

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1/3 cup (80 milliliters) olive oil600 gram (1¼-pound) piece beef eye fillet250 gram (8 ounces) cherry tomatoes, halved500 gram (1 pound) farfalle pasta2/3 cup (80 grams) pitted black olives1/4 cup (65 grams) basil pesto2 teaspoon finely grated lemon rind1 cup loosely packed fresh basil leaves, torn1 cup (200 grams) ricotta cheese, crumbled

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Instructions

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Step 1

Heat 1 tablespoon of the oil in large frying pan; cook beef until cooked as desired. Remove from pan; cover to keep warm. Add tomato to same pan; cook, stirring occasionally, until just softened.

Step 2

Meanwhile, cook pasta in large saucepan of boiling water until just tender; drain.

Step 3

Combine pasta and tomato in large bowl with remaining oil, olives, pesto, rind and basil; toss gently.

Step 4

Slice beef thickly; serve pasta mixture topped with beef and ricotta.