Rosemary & Balsamic Beef Fillet on Garlic, Arugula Pesto Crostini + Grilled Zucchini, Roasted Cashew, Parmesan Salad


A variation on some recipes I found in my ‘Plenty’ and ‘Relaxed Cooking by Curtis Stone’ cookbooks. I’ve written out the recipes in the flow that I did them, including the variations I improvised with. You may find a different way works for you, or you may even want to substitute some ingredients… but I heartily recommend you try at least the crostinis with arugula pesto – so yummy!



  • 2 medium zucchinis
  • Mixed greens/mescaline
  • Parmesan cheese
  • Cashews/pistachios/nut of your choice
  • Balsamic vinegar
  • Olive oil
  • Pepper
  • Baguette
  • 1 lb beef tenderloin/beef you can slice
  • Rosemary (fresh or dried)
  • Olive oil
  • Garlic powder or chopped garlic cloves
  • Salt
  • Pepper
  • Balsamic vinegar
Arugula Pesto:
  • Arugula
  • Olive oil
  • Walnuts or pine nuts (I used walnuts)
  • Parmesan
  • Pepper
  • Salt
Arugula Pesto:
beef2Wash a big handful of arugula and place it in a food processor with a few tablespoons of olive oil, pepper, and your walnuts/pine nuts. Put the lid on and mix. If it doesn’t mix to a paste put a bit more olive oil in and try again.
Then add 2-3 tablespoons of grated Parmesan cheese and mix again.
Set aside.
Grilled Zucchini, Roasted Cashew & Shaved Parmesan Salad:
  •  Grill the Zucchini: Turn the heat up high on your griddle/sandwich press. As it heats, wash the zucchini then slice and coat it with some olive oil, salt and pepper. Grill the zucchini when the griddle is hot. Remove from heat and let cool.
  • Roast the Nuts: Place the nuts in a skillet and heat it on Medium to toast them. Shake the pan every so often to prevent burning. Remove from heat when they’ve browned a bit and set aside to cool.
  • Prep the Salad Greens: Wash and drain the salad (I highly recommend a salad spinner for this) and place in a bowl. Drizzle a bit of olive oil and balsamic over the leaves, then grate some pepper, and mix.
  • Mix ‘Em Together: Throw on the zucchini, nuts, and grate some Parmesan on top.
It’s now ready to serve.

Crostini – Preparing the Bread:

Heat oven to 400 degrees F. Thinly slice the baguette and arrange on a pan. Drizzle some olive oil, salt, pepper and garlic powder (or chopped garlic) on top. Heat in oven for about 5 mins (or until bread starts to brown). Turn off the oven but leave the bread in there to keep warm until the beef is ready.

beef4Heat a skillet to medium-high.
Slice the beef thinly and coat it in some olive oil, a light drizzle of balsamic, some salt and pepper and rosemary. (If you’re using fresh rosemary pull the leaves off the sprigs.)
Line the pan with the beef, let it cool a minute or two then flip. The goal is to sear and cook it while still leaving a bit of pink in the middle.
Remove from heat.
To assemble the crostinis:
You can either pre-assemble all of them or place the pesto, hot bread and beef at the centre of the table for diners to help themselves to (which is what I did).
Here’s what you do:
– Spread some pesto on a slice
– Put some beef on it
– Put a bit more pesto on top
Savour the deliciousness!