Beef Slices with Peperonata

Posted on Mar 3 2015 - 9:26am by Marianne

These flavours are my all time favourite.

Beef slices with Peperonata
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
  1. 4-6 thin slices of beef fillet
  2. 2 red capsicums (or banana capsicums) sliced into thin strips
  3. 2 green capsicums (or banana capsicums) sliced into thin strips
  4. 1 brown onion sliced
  5. 1 medium eggplant sliced into thin strips
  6. 2 cloves of garlic sliced
  7. bunch of fresh parsley leaves
  8. bunch of fresh basil leaves
  9. 1/2 cup of olive oil plus extra
  10. 1/2 tbls sea salt
  11. freshly cracked pepper
  1. Using your kitchen mallet tenderise the beef slices and set aside.
  2. Heat the olive oil in a frypan and once it is hot add the onion and garlic, stir and let it caramelise and soften.
  3. Add the capsicums, eggplant, salt and pepper. Stir to coat in the oil then cover. Stir occasionally and let it sweat and soften for about 20-30 minutes on a low heat.
  4. Remove the peperonata once cooked and soft, keep warm.
  5. Heat the pan with extra olive oil (if needed) until hot. Add the basil leaves and let them sizzle and become transparent. Remove and add them to the peperonata.
  6. Do the same with the parsley until they crisp then remove and add them to the peperonata. Stir and taste for seasoning, keep warm.
  7. Heat a grill pan or fry pan and brush the beef slices with oil.
  8. Season the beef slices and once pan is hot sear the beef slices quite quickly on both sides. Do not over cook them.
  9. To serve, spoon a good amount of the peperonata onto one half of the beef slice and fold it over.
Gusto Paleo
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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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