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Green gnocchi / Australian beef tenderloin

Serves: 4
Ingredients
Beef tenderloin 240 gm
For the gnocchi:
Potato, mashed 300 gm
White flour 60 gm
Corn flour 20 gm
Parmesan cheese 20 gm
Herbs, mixed, fresh 10 gm
Egg 1 pc
For the piquillo coulis:
Piquillo (sweet pepper) 5 pc
Olive oil 100 ml
Espelette pepper powder 5 gm
Lemon juice 1 pc
For the basil pesto:
Basil 3 bunch
Garlic 12 gm
Parmesan cheese 40 gm
Pine seeds 15 gm
Olive oil 100 ml
Lemon juice a drop
Method
Start by mixing the mashed potato with the flours; add the egg and Parmesan cheese. Finish with the mixed herbs and season to taste.
Cut the gnocchi into 2cm-squares; cook them in boiling water until they rise to the surface.
Remove and put into an ice bath then drain and set aside till ready to use.
Blend the piquillos using a hand blender, adding the olive oil at the same time, and finish with the lemon juice, Espelette pepper and season to taste. Strain and keep on the side.
Mix all the ingredients for the pesto together (except the lemon juice) until you get a nice texture; season to taste and finish with a drop of lemon juice.
Cut the beef in the same size as the gnocchi, and pan-fry the cubes in a pan with butter.
At the same time, fry the gnocchi in another pan with olive oil until you get a nice colour.
To plate, draw one line of piquillo coulis and one line of basil pesto on a serving plate.
Arrange the beef and gnocchi on top, and finish with a few shavings of Parmesan cheese and leaves of roquette salad.