At Parson’s Nose, we believe great cooking begins with great ingredients. This Pesto Steak Confit is a fine example of how careful technique and quality cuts come together in a beautifully balanced dish.
By gently confiting the steak in oil and finishing it with a bright, homemade pesto, you achieve exceptional tenderness and rich flavour, perfect for summer dining with elegance.
This dish works wonderfully served warm with seasonal vegetables or cool as part of an al fresco spread.
Serves 4 | Prep time 15 mins | Cook time 1.5 hours | Resting time 10 mins
Ingredients
For the steak confit:
- 4 Parson’s Nose dry-aged sirloin or bavette steaks.
- 3–4 sprigs rosemary or thyme.
- 4 garlic cloves, smashed.
- 1 tsp black peppercorns.
- 500ml neutral oil (rapeseed or light olive oil).
- Sea salt, to season.
For the pesto:
- 50g fresh basil.
- 30g pine nuts (or walnuts for a deeper flavour).
- 50g Parmesan, finely grated.
- 1 garlic clove.
- 100ml extra virgin olive oil.
- Juice of ½ lemon.
- Sea salt and freshly ground black pepper.
Method
- Prepare the confit: Preheat the oven to 90°C (fan). Season the steaks generously with salt and set aside. In an ovenproof pan, pour in the neutral oil, then add the garlic, herbs, and peppercorns. Warm the oil gently on the hob until just beginning to shimmer, then remove from heat.
Submerge the steaks in the warm oil, ensuring they are fully covered. Transfer to the oven and cook for 1½ hours, or until the steaks are just cooked through and incredibly tender. - Make the pesto: While the steaks cook, prepare the pesto. Toast the nuts lightly in a dry pan. In a food processor, blend the basil, toasted nuts, Parmesan, garlic, lemon juice, and olive oil. Season to taste. Adjust with more oil if a looser texture is preferred.
- Finish the steaks: Once cooked, carefully remove the steaks from the oil and allow to rest for 10 minutes. If desired, briefly sear them in a hot pan for 30 seconds on each side to develop colour and a crust.
- Plate and serve: Slice the steak against the grain and spoon over the fresh pesto. Serve with grilled seasonal vegetables, herbed new potatoes, or crusty sourdough.
Serving Ideas
- Top with roasted cherry tomatoes and a few shavings of Parmesan for a colourful finish.
- Serve cold over rocket and lentils for an elevated summer salad.
- Pair with a light red or chilled white wine for garden entertaining.
Butcher’s Tip
Confit isn’t just for duck, when done slowly and gently, beef steaks can become beautifully tender while still holding their structure. Always bring your steaks to room temperature before cooking for even results.
Visit Us or Shop Online
Whether you're seeking inspiration for your next meal or looking for the finest meats and gourmet products, Parson’s Nose is your go-to destination.
Find them online or visit in person at:
- Fulham – 753 Fulham Road, SW6 5UU
- Putney – 88 Lower Richmond Road, SW15 1LL
- South Kensington – 165 Old Brompton Road, SW5 0LJ
Enjoy nationwide delivery by be enjoying our selection of products via our online shop.
