750 g baby potatoes
2 tbsp olive oil
350 g cherry tomatoes, halved
1 large handful of fresh flat-leaf parsley, chopped
Zest and juice of 1 lemon
100 g pitted black olives, roughly chopped
4 tbsp fresh green pesto
4 extra lean beef escalopes
Method of Preparation
Bring the peeled potatoes to boil and cook for 12-15 minutes until tender. Drain and lightly crush with a fork, then stir in 1 tablespoon of the oil.
Heat a frying pan over a medium heat and add the halved tomatoes. Cook for 2 minutes, until soft. Stir the tomatoes into the warm potatoes, along with the parsley, lemon zest and olives. Season with black pepper. Put the pesto and lemon juice in a bowl and mix together.
Drizzle the beef escalopes with the remaining oil and season with black pepper. Put the frying pan back over a high heat and sear the beef quickly for about 1 minute on each side.
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