Recipe by: © Copyright, Annabel Langbein Media
Here’s a great dish for a dinner party crowd. Tender, perfectly cooked beef and tasty ratatouille. All you need is some fresh bread to go with it.
- 1 beef fillet, or Scotch fillet
- 1 dash soy sauce
- 1 dash mustard
- 1 tbsp olive oil
- ground black pepper, to season
- 6 large onions, chopped
- ¼ cup oil
- 2 tbsp tomato paste
- 1 ½ kg tomatoes, or 2 x 820g cans
- 6 cloves garlic, crushed
- 2 large eggplants, diced
- 10 zucchini, sliced
- 3 capsicums (any colour), chopped into chunks
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp sugar
- 1 tbsp salt
- 1 tsp coarsely ground black pepper
- ½ cup port
- 2 tbsp spiced pickling vinegar
- Cook the onions slowly in oil until translucent. Add the tomato paste and cook a further minute or two. Add the tomatoes (and their juice if canned) and cook for 20 minutes over low heat. Add the rest of the vegetables and seasonings, plus the port and vinegar and simmer for about 15 minutes, stirring occasionally until the vegetables are tender. Allow to cool.
- Meanwhile, pre-heat oven to 220°C. Rub the meat all over with mustard and soy sauce. Place in roasting dish. Drizzle with olive oil and sprinkle over black pepper. Place in hot oven and cook for between 20-30 minutes until meat feels slightly springy in the thickest part.
- Remove from oven and allow to rest for at least 10 minutes before carving. Serve Ratatouille at room temperature. Meat is also good served at room temperature.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.9 g|
|Total carbohydrates||13.3 g|
|- Sugars||10.5 g|
|Dietary fibre||5.2 g|