Recipe by Shelley @dishydishesx on Instagram

Tender, organic fillet steak served over silky bucatini coated in a fresh homemade basil pesto makes for an effortlessly elegant meal. The richness of the steak is perfectly balanced by the vibrant pesto, sweet blistered cherry tomatoes and a generous helping of Parmesan, creating a dish that's ideal for summer evenings or a special dinner at home. Using two fillet steaks to serve four also makes this a wonderful way to enjoy premium organic beef while making every slice go that little bit further.

Ingredients

For the Pesto

• Large bunch of fresh basil
• 120g Parmesan, finely grated
• 50g pine nuts, lightly toasted
• 4 garlic cloves
• 100–150ml extra virgin olive oil
• Sea salt and freshly ground black pepper

For the Pasta

• 500g bucatini
• 1 large red onion, finely diced
• 1 tbsp olive oil
• 2 tbsp cream cheese
• Splash of reserved pasta water

For the Steak

• 2 Organic Butchery Organic Fillet Steaks
• 1 tbsp olive oil
• Sea salt and freshly ground black pepper
• 2 tbsp butter

To Finish

• 250g cherry tomatoes
• Extra virgin olive oil
• Extra grated Parmesan
• Remaining toasted pine nuts

Method

1. Begin by making the pesto. Add the basil, garlic and half of the toasted pine nuts to a food processor. Blend while slowly pouring in the olive oil until you have a smooth, slightly loose sauce. Stir through the grated Parmesan, then season with salt and black pepper.
2. Bring a large pan of well-salted water to the boil and cook the bucatini until al dente according to the packet instructions. Reserve a mug of the pasta cooking water before draining.
3. Meanwhile, heat the olive oil in a large frying pan and gently cook the red onion for 6–8 minutes until softened. Add the drained pasta, homemade pesto and cream cheese, stirring well. Add a splash of the reserved pasta water to loosen the sauce if needed, then keep warm over a low heat.
4. Pat the fillet steaks dry, drizzle with olive oil and season generously with salt and pepper. Heat a heavy frying pan until very hot and cook the steaks for 2–3 minutes per side for medium-rare, depending on thickness. Add the butter during the final minute and baste the steaks continuously. Remove from the pan, cover loosely with foil and leave to rest for 5–10 minutes.
5. In the same pan, add a drizzle of olive oil and the cherry tomatoes. Cook for 4–5 minutes until softened and blistered.
6. Stir the remaining toasted pine nuts through the pesto pasta. Divide between four bowls, then slice the rested fillet steaks into thin strips and arrange on top. Finish with the blistered tomatoes, an extra grating of Parmesan and a drizzle of olive oil before serving.