Steak Variations with Vegetables

Ingredients

• 100 g sirloin steak (2 thin slices of 50 g each)
• 80 g beef tenderloin (2 thin slices of 40 g each)
• Salt
• freshly ground pepper
• 6 tbsp Olive oil
• 100 ml beef stock (from the bottle)
• 1 eggplant
• 150 g green beans
• 50 g turkey bacon (1 slice)
• 100 g white beans (canned)
• 500 g rump steak (4 steaks of 125 g each)
• 1 tbsp chopped parsley
• 6 tsp basil pesto

Instructions

1. 1.

   Pat the sirloin and beef tenderloin slices between plastic wrap to flatten slightly. Layer the slices on top of each other, seasoning with salt and pepper. Roll a slice of sirloin over a slice of tenderloin, secure with toothpicks. Heat 1 tbsp olive oil and sear the roulades around. Add beef stock and cook for about 15 minutes, turning occasionally.

2. 2.

   Rinse, trim, and slice the eggplant thinly. Lay the slices side by side and sprinkle lightly with salt. Let sit for 15 minutes to draw out bitterness. Rinse, trim, and chop the beans. Boil in salted water for 8–10 minutes, then drain and shock in cold water.

3. 3.

   Pat the eggplant dry. Heat 3 tbsp olive oil in a large non‑stick pan over high heat and quickly sear both sides of the slices. Place on paper towels and keep warm in the oven.

4. 4.

   Dice the bacon. Heat 1 tbsp olive oil and lightly brown the bacon. Add green and white beans, tossing briefly. Season with salt and pepper, then set aside warm.

5. 5.

   Season the rump steaks with salt and pepper. Heat remaining olive oil and sear each side for 3–4 minutes. Mix parsley into the vegetables. Slice the roulades open. Plate everything together and drizzle with basil pesto.