Save to your scrapbook

    Fillet Steak With Walnut Pesto And Sweet Potato Mash

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Fillet Steak With Walnut Pesto And Sweet Potato Mash

    Walnuts, Parmesan and tarragon combine to make a great alternative to traditional basil pesto, especially when served with sweet potatoes and juicy fillet steak.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 4 sweet potatoes (about 900g)
    • 4 x 180g fillet steaks
    • 1–2 tbsp olive oil
    • Pesto
    • 100g walnuts
    • 50g Parmesan, grated
    • 1–2 garlic cloves, crushed
    • 3 tbsp olive oil
    • 1 tbsp tarragon, roughly chopped


    1. Peel the sweet potatoes, cut them into chunks and cover with water in a saucepan. Boil for 15–20 minutes, until soft. Drain and mash. Season, stir in the olive oil and keep warm.
    2. Meanwhile, place the walnuts, Parmesan and garlic in a food processor and whiz. Add the oil and tarragon and whiz again, until the mixture forms a coarse paste. Season and set aside.
    3. Heat a ridged pan or grill until very hot. Season the steaks and, depending on how thick they are, cook for about 2–3 minutes on each side for rare, 4 minutes for medium or 5 minutes for well done. Serve with the sweet potato mash and a good dollop of walnut pesto.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    With the pesto flavours and the sweet mash, this piece of beef needs a warm, savoury Sangiovese from Tuscany, with just enough sour cherry fruit to balance its creamy Mediterranean richness.


    Average user rating

    4 stars