1 small organic wholemeal loaf
2 fillets of beef, using a mallet, tenderize the beef until thin

Pesto
1 bunch of fresh basil - chopped
50g of pine nuts - toasted
1 clove of garlic - chopped
½ teaspoon of lemon juice
50g of parmesan cheese - grated
Black pepper
Olive oil
2 large tomatoes - sliced
Some rocket leaves

METHOD

Cut the loaf into three on its side - toast the middle layer. Tenderize the beef using a mallet between two pieces of clingfilm until they are approximately 1-2cm thick. Fry the fillets for a few minutes on each side. Put the basil, pinenuts, garlic, lemon juice and parmesan into a mixer - ensure that all the ingredients are mixed well. Add olive oil - enough to make a paste, then add balck pepper to taste. On the bottom layer of the bread, place the tomatoes and the rocket leaves. Serve the bottom layer with tomatoes and rocket leaves. Place the beef fillet on the middle layer which has been toasted. Spread the pesto on the top layer.

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