Lemon-pepper Beef with Caponata
By Beef & Lamb New Zealand - www.recipes.co.nz
Sicilian cuisine is the inspiration for this dish from Felicity White of White's, with tender beef complementing the piquant eggplant. Caponata can be used as a topping for pasta, thickly slathered on a slice of fresh ciabatta, or as a dip for Antipasto.
Serves 6-8
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Ingredients
900g piece eye fillet, sirloin, scotch or rump, fully trimmed
1-2 Tbsp lemon pepper
1-2 Tbsp oil
Caponata
1-2 Tbsp olive oil
1 onion, peeled
2 cloves garlic, crushed
1 small eggplant, degorged
1 stick celery, diced
3 large firm tomatoes, diced
1 red pepper, diced
1 zucchini, diced
1 Tbsp white wine vinegar
1 tspn sugar
½ cup toasted pinenuts
1 Tbsp drained capers
1 Tbsp each chopped fresh basil, chervil and thyme
Zest of 1 lemon
½ cup jumbo black olives, pitted
Salt and pepper
To serve
Fresh herbs and seasonal baby greens, Your favourite vinaigrette
Method
Caponata
Heat the olive oil and sauté the onion and garlic. Add the eggplant and celery, stirring often, then the tomatoes, red pepper, zucchini, vinegar and sugar and cook for about 5 minutes. Add the remaining ingredients, season to taste and set aside.
Beef
Pre-heat the oven to 190°C. Heat the oil over a moderate heat in a heavy-based pan. Rub the beef with lemon pepper and brown well all over. Transfer to the oven and roast for 20-25 minutes or until cooked to your liking. Rest, covered in a warm place for 10 minutes.
To serve
Carve the beef thinly across the grain. On each plate, press equal quantities of Caponata into a cylinder or cookie cutter then top with sliced beef. Gently remove the cylinder and garnish with salad greens and herbs, drizzle with vinaigrette and serve.