Beef escalopes with tomato and olive potatoes

An impressive yet easy midweek supper of quick-cook steaks, pesto and Mediterranean potatoes.

Serves: 4

Preparation time:  10 minutes

Cooking time:  20 minutes

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You will need

  • 750g baby potatoes, larger ones halved
  • 2 tablespoons olive oil
  • 335g pack cherry tomatoes, halved
  • ½ x 28g fresh flat leaf parsley, chopped
  • 1 lemon, zest and juice
  • ½ x 185g jar pitted black olives, drained and roughly chopped
  • 4 tablespoons fresh Italian green pesto
  • 2 x 300g packs extra lean British beef escalopes
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Recipe Information

Step by step guide to making Beef escalopes with tomato and olive potatoes

  1. Put the potatoes in a large pan and cover with cold water. Bring to the boil and cook for 12-15 minutes until tender.
  2. Drain and lightly crush with a fork, then stir in 1 tablespoon of the oil. Set aside and keep warm.
  3. Heat a frying pan over a medium heat and add the halved tomatoes. Cook for 2 minutes, until they start to soften. 
  4. Stir the tomatoes into the warm potatoes, along with the parsley, lemon zest and olives, and season with black pepper.
  5. Put the pesto and lemon juice in a bowl and mix together.
  6. Drizzle the beef 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.
  7. Slice in half and serve with the potato mixture with a little pesto dressing drizzled over.

Cook's tip: You could replace the beef escalopes with tuna steaks. Cook for a few minutes on each side until done to your liking. 

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Nutritional information for Beef escalopes with tomato and olive potatoes

Nutritional information for Beef escalopes with tomato and olive potatoes

Nutrition type per serving
Calories 449 kcal
Total Fat 17.8g
Saturated Fat 4.7g
Salt 0.71g
Sugar 4.6g

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