Pan Fried Beef with Aubergine, Tomato and Cannellini Beans

*Pan Fried Beef with Aubergine, Tomato and Cannellini Beans*
Serves 4

Wholesome and delicious, this recipe is a quick take on the traditional "Spezzatino di Manzo" Italian Beef Stew.  Serve with crusty bread, soft polenta or creamy mash potateos.

2 rump or sirloin steaks
1 (400g) tin of Cirio Plum Tomatoes (14.5 ounce tin)
2 TBS Cirio Tomato Puree
4 TBS Filippo Berio Olive oil
1 onion, peeled and finely sliced
1/2 tsp chilli flakes
2 aubergines, cut into 1cm chunks
1 large red pepper, de-seeded and cut into chunks
200ml white wine (very scant cup)
100g pitted green olives (a good handful)
1 (400g) tin of Cannellini beans, drained and rinsed (14.5 ounce tin)
Filippo Berio Extra Virgin Olive Oil for drizzling

Heat 2 TBS of the olive oil in a large, deep-sided frying pan on a very high heat.  Cook the beef for one minute on both sides.  Remove from the pan and set aside.

Heat the remaning oil and reduce the heat to medium.  Add the onion, garlic, chilli flakes, aubergine and red peppers and cook for 5 minutes, stirring occasionally until softened.   Then add the wine, beans, olives, Cirio Plum Tomatoes, Cirio Tomato Puree and 100ml of water (scant 1/2 cup).  Bring to the boil and simme for 10 minutes.  

Slice the reserved steaks, return to the pan and simmer for a final 5 minutes.  Serve topped with rocket leaves anda  drizzle of extra virgin olive oil.

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