| 4 | | Fillets steak; each weighting |
| | ; about 140g |
| | Salt and freshly ground black pepper |
| 3 | tb | Vegetable oil |
| 4 | lg | Flat mushrooms |
| 20 | g | Unsalted butter |
| 4 | tb | Pesto sauce |
| 4 | ts | Freshly grated Parmesan cheese |
| | Mediterranean vegetables |
| 1 | | Sprigs fresh rosemary to garnish |
| | PESTO SAUCE |
| 60 | g | Parmesan cheese; freshly grated |
| 60 | g | Basil leaves |
| 30 | g | Parsley |
| 30 | g | Pine kernels |
| 15 | g | Walnuts |
| 15 | g | Pistachio nuts; blanched and |
| | ; skinned |
| 2 | | Cloves garlic; peeled and chopped |
| 250 | ml | Olive oil |
| | Salt and peppermill |
| | MEDITERRANEAN VEGETABLE RAGO |
| 2 | | Sweet red peppers |
| 100 | ml | Olive oil |
| 1 | | Onion |
| 2 | | Cloves garlic |
| 100 | g | Mushrooms |
| 2 | | Courgettes |
| 1 | sm | Spri fresh rosemary |
| 1/2 | ts | Sugar |
| 1/2 | ts | White wine vinegar |
| 4 | | Ripe but firm plum tomatoes |
| | Freshly ground black pepper |
