These flavours are my all time favourite.
Beef slices with Peperonata
2015-03-02 12:59:08
Prep Time
10 min
Cook Time
40 min
Ingredients
- 4-6 thin slices of beef fillet
- 2 red capsicums (or banana capsicums) sliced into thin strips
- 2 green capsicums (or banana capsicums) sliced into thin strips
- 1 brown onion sliced
- 1 medium eggplant sliced into thin strips
- 2 cloves of garlic sliced
- bunch of fresh parsley leaves
- bunch of fresh basil leaves
- 1/2 cup of olive oil plus extra
- 1/2 tbls sea salt
- freshly cracked pepper
Instructions
- Using your kitchen mallet tenderise the beef slices and set aside.
- Heat the olive oil in a frypan and once it is hot add the onion and garlic, stir and let it caramelise and soften.
- 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.
- Remove the peperonata once cooked and soft, keep warm.
- 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.
- Do the same with the parsley until they crisp then remove and add them to the peperonata. Stir and taste for seasoning, keep warm.
- Heat a grill pan or fry pan and brush the beef slices with oil.
- Season the beef slices and once pan is hot sear the beef slices quite quickly on both sides. Do not over cook them.
- To serve, spoon a good amount of the peperonata onto one half of the beef slice and fold it over.
Gusto Paleo https://gustopaleo.com/
