Steak with pepper crust and ratatouille noodles

Name: Steak with pepper crust and ratatouille noodles
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 Aubergine (approx. 350 g); 7-10 Tbsp Salt; 2 Onions; 2 Garlic cloves; 2 yellow peppers; 750 g Tomatoes; 2 TABLESPOONS Olive oil; 1 TABLESPOON dried oregano; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 1-2 TABLESPOONS white balsamic vinegar; 2 discs Boxed white bread (à approx. 20 g); 3 coated tablespoons of colourful peppercorns; 25 g Butter; 200 g Noodles (e.g. tagliatelle); 4 Rump steaks (approx. 220 g each); 2-3 TABLESPOONS Oil; 7-10 Tbsp Oregano; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

1 Aubergine (approx. 350 g)
7-10 Tbsp Salt
2 Onions
2 Garlic cloves
2 yellow peppers
750 g Tomatoes
2 TABLESPOONS Olive oil
1 TABLESPOON dried oregano
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
1-2 TABLESPOONS white balsamic vinegar
2 discs Boxed white bread (à approx. 20 g)
3 coated tablespoons of colourful peppercorns
25 g Butter
200 g Noodles (e.g. tagliatelle)
4 Rump steaks (approx. 220 g each)
2-3 TABLESPOONS Oil
7-10 Tbsp Oregano
baking paper

Directions

1
For the vegetables, wash and clean the aubergine and cut into fine pieces. Spread them side by side on a tray and sprinkle with 1 level tablespoon of salt. Peel onions and garlic and dice finely. Clean, wash and chop the peppers. Clean, wash and roughly dice the tomatoes. Dab aubergine dry with kitchen paper.
2
Heat olive oil in a large saucepan, fry onions, garlic, aubergine, oregano and peppers in it while turning. Season with salt and pepper. Mix in tomato paste, sauté briefly. Add the tomatoes, bring to the boil, cover and stew for about 45 minutes, turning over. Then season again with salt, pepper and vinegar. In the meantime, coarsely chop the bread in the universal chopper. Coarsely crush colourful pepper. Melt butter in a pan, roast pepper and bread in it, take it out. Prepare noodles in boiling salted water according to package instructions. Pour into a sieve, quench and drain well. Wash the meat and dab dry.
3
Coarsely crush colourful pepper. Melt butter in a pan, roast pepper and bread in it, take it out. Prepare noodles in boiling salted water according to package instructions. Pour into a sieve, quench and drain well. Wash the meat and dab dry. Heat the oil in a large pan and fry the meat in it over high heat on each side for about 2 minutes. Place on a baking tray lined with baking paper, salt. Spread the roasted bread and pepper mixture evenly over the meat. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 6 minutes. Add the noodles to the ratatouille vegetables, mix in and heat up. Arrange steak and ratatouille noodles garnished with oregano on plates
4
Heat the oil in a large pan and fry the meat in it over high heat on each side for about 2 minutes. Place on a baking tray lined with baking paper, salt. Spread the roasted bread and pepper mixture evenly over the meat. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 6 minutes. Add the noodles to the ratatouille vegetables, mix in and heat up. Arrange steak and ratatouille noodles garnished with oregano on plates
5
Preparation time approx. 1 hour 10 minutes