AubergineBeefBreadCreamMeatPotatoTomato

Pan Fried Beef with aubergine, tomato and cannellini beans

Wholesome and delicious, this recipe is a quick take on a traditional "Spezzatino di Manzo", Italian beef stew. Serve with crusty bread, soft polenta or creamy mash potatoes.

Prep Time: 10 mins
Cooking Time: 20 mins
4 people

Used in this recipe

Ingredients

4 tbsp Filippo Berio Olive Oil
2 rump or sirloin steaks
1 onion, peeled and finely sliced
3 garlic cloves, peeled and minced
½ tsp chilli flakes
2 aubergines, cut into 1cm chunks
1 large red pepper, de-seeded and cut into chunks
200ml white wine
1 x 400g can cannellini beans
100g pitted green olives
1 x 400g can Cirio Plum Tomatoes
2 tbsp Cirio Tomato Purée
Filippo Berio Extra Virgin Olive Oil for drizzling

Method

Heat 2 tbsp of olive oil in a large, deep sided frying pan on a very high heat. Cook the beef for 1 minute on both sides. Remove from the pan and set aside.
Heat the remaining oil and reduce the heat to medium. Add the onion, garlic, chilli flakes, aubergine and red peppers and cook for 5 minutes, stirring occasionally until softened. Then, add the wine, beans, olives, tomatoes, tomato purée and 100ml water. Bring to the boil and simmer for 10 minutes.
Slice the reserved steaks, return to the pan and simmer for a final 5 minutes.
Serve topped with rocket leaves and a drizzle of extra virgin olive oil.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.