Preparation
time: 25 minutes
Cooking time: 20 minutes
Serves 4 |
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Ingredients
1 pound eye round roast or beef tenderloin
freshly ground pepper
1 tbsp olive oil
2 tbsp butter
4oz fresh mozzarella cheese balls
8 marinated artichoke hearts
4 bottled roasted red peppers or pimientos
8 radicchio lettuce leaves
Pesto Dressing
2/3 cup olive oil
1/3 cup firmly packed Italian parsley
1/3 cup firmly packed fresh basil leaves
1 tbsp lemon juice
1 tbsp capers
Directions
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1.
Tie beef with string to help hold its shape during cooking;
sprinkle with pepper. Place meat in a hot skillet and cook
on all sides till brown and bake in a 375 oven for 20 minutes. |
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| 2.
Halve artichoke hearts and thinly slice mozzarella balls. |
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| 3.
Cut the roasted red peppers or pimientos into long thin strips.
Arrange on a serving platter with radicchio and beef. |
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| 4.
For dressing, in a food processor combine oil, parsley, basil,
lemon juice, and capers, process until smooth. Drizzle over
salad. |
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| 5.
Sprinkle topping; salami, basil, mushrooms, onion, bell pepper,
olives, and anchovies and cheeses. |
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| 6.
Bake, uncovered, in a 375 oven for 30 minutes or till crust
is crispy. |
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