Antipasti salad with beef steaks

Name: Antipasti salad with beef steaks
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 red and 2 yellow peppers (approx. 800 g); 10 TABLESPOONS Olive oil; 250 g Shallots; 250 g small white mushrooms; 1 (approx. 200 g) Courgette; 1 (approx. 250 g) small aubergine; 1/2 young garlic bulb; 1-2 stem(s) Rosemary; 5 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sugar; 100 ml white balsamic vinegar; 100 ml clear soup; 500 g Fillet of beef (middle piece not too thick); 20–30 g clarified butter; 7-10 Tbsp Basil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 red and 2 yellow peppers (approx. 800 g)
10 TABLESPOONS Olive oil
250 g Shallots
250 g small white mushrooms
1 (approx. 200 g) Courgette
1 (approx. 250 g) small aubergine
1/2 young garlic bulb
1-2 stem(s) Rosemary
5 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sugar
100 ml white balsamic vinegar
100 ml clear soup
500 g Fillet of beef (middle piece not too thick)
20–30 g clarified butter
7-10 Tbsp Basil

Directions

1
Halve the peppers, clean, wash and drain. Spread a thin layer of oil on the baking tray. Place the bell peppers on top with the cut surface facing down. Bake/roast in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for approx. 20 minutes. Remove the bell peppers from the oven, cover with a moistened tea towel and let them cool down for about 10 minutes. Then peel the skin off the peppers. Cover shallots with water, bring to the boil and cook for 2-3 minutes. Pour onto a sieve, rinse under cold water and drain.
2
Peel the shallots. Clean and trim the mushrooms. Clean, wash and cut the zucchini and eggplant into thick slices. Peel garlic, cut big cloves into slices, leave small ones whole. Wash rosemary and thyme, shake dry. Pluck the thyme leaves from the stalks. Put some rosemary aside for garnishing, pluck the rest roughly into pieces. Heat 2-3 tablespoons of oil in a frying pan, fry zucchini and eggplant slices in it in portions while turning, season with salt and pepper and remove. Add 1-2 tbsp. oil to the pan for each new portion. Finally fry the mushrooms and shallots, add the garlic and herbs. Season with salt and pepper, add sugar, vinegar, stock and approx. 3 tbsp. olive oil and simmer for 4-5 minutes. Spread hot shallots and mushrooms with the marinade over the courgette and eggplant slices and let them cool down. Cover and leave to soak for at least 3 hours (preferably overnight).
3
Add 1-2 tbsp. oil to the pan for each new portion. Finally fry the mushrooms and shallots, add the garlic and herbs. Season with salt and pepper, add sugar, vinegar, stock and approx. 3 tbsp. olive oil and simmer for 4-5 minutes. Spread hot shallots and mushrooms with the marinade over the courgette and eggplant slices and let them cool down. Cover and leave to soak for at least 3 hours (preferably overnight). For the steaks, cut the filet into slices of approx. 1/2 cm thick. Heat clarified butter in a large pan. Fry the steaks for 1-2 minutes over a high heat, turning them over in portions. Season with salt and pepper. Remove from the pan immediately. Put the antipasti salad on a deep plate. Arrange the steaks on top, garnish with rosemary and basil and sprinkle over the top. Serve with fresh ciabatta bread
4
For the steaks, cut the filet into slices of approx. 1/2 cm thick. Heat clarified butter in a large pan. Fry the steaks for 1-2 minutes over a high heat, turning them over in portions. Season with salt and pepper. Remove from the pan immediately. Put the antipasti salad on a deep plate. Arrange the steaks on top, garnish with rosemary and basil and sprinkle over the top. Serve with fresh ciabatta bread
5
waiting time approx. 3 hours