Steak with pepper crust and ratatouille noodles
very easy
75 mins
75 mins
Ingredients
- 1 Aubergine (approx. 350 g)
- 2 yellow peppers
- 750 g ripe tomatoes
- 2 Onions
- 2 Garlic cloves
- 1/2 bunch/pot of oregano
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp milled pepper
- 1 TABLESPOON Tomato paste
- 1 (approx. 50 g) thick slice of white bread
- 3-4 Tbsp colourful peppercorns
- 3 TABLESPOONS Butter
- 300 g ribbon noodles
- 4 Rump steaks (approx. 200 g each)
- 2 TABLESPOONS Oil
- 1-2 TABLESPOONS Balsamic vinegar
Directions
- 1
Clean and wash the vegetables. Finely dice aubergine and paprika, coarsely dice tomatoes. Peel and finely dice onions and garlic. Wash oregano, shake dry, chop.
- 2
Heat the olive oil in a pot. Fry the onions, garlic, aubergine and peppers in it while turning. Season with ##Fleur de Sel## and Tellicherry pepper. Sweat tomato paste briefly.
- 3
Add tomatoes and oregano. Bring everything to the boil, cover and stew for 30-45 minutes, stirring from time to time.
- 4
In the meantime crumble the bread finely. Coarsely crush colored pepper in a mortar. Heat butter in a pan. Roast the bread and crushed pepper in it, take it out.
- 5
Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. Cook the ribbon noodles in it according to the instructions on the packet.
- 6
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Dab steaks dry, cut the fat edge several times. Heat the oil in an ovenproof pan. Fry the steaks on each side for approx. 2 minutes at high heat.
- 7
Season with fleur de sel. Spread the bread and pepper mixture over the steaks. Roast in a hot oven for about 6 minutes.
- 8
Season ratatouille with vinegar, fleur de sel and Tellicherry pepper. Drain the pasta, drain and mix with the ratatouille. Serve everything.
Nutrition Facts
750 kcal
73 g
23 g
57 g
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