Pan Fried Beef with Aubergine, Tomato and Cannellini Beans

I am a huge fan of tinned tomatoes.  It has been ever so and I always, ALWAYS have multiple tins of them in my larder.  I have been known to dine on nothing but a chilled tin of tomatoes sprinkled with lots of black pepper and accompanied with a thick slice of fresh bread spread with softened butter.   I'll wager I am not alone in this.






Of course it goes without saying that if you are going to treat yourself to a tin of tomatoes eaten that way, you will want to make sure it's a really nice tin of tomatoes.   The el cheapo ones just don't cut the mustard when it comes to that.   I have to say with all honesty that the Cirio are my faourite of all the tinned tomatoes and what I use most of the time.  I stock up on them when they are on offer.  They are really quality. And I am not being paid to tell you that.  It comes from my heart.  In fact I stock their tomato puree and passata in my store cupboard as well.

They recently asked me if I would like to try one of their recipes.  I did.  It rocks.  I think you will enjoy it too.

  

*Pan Fried Beef with Aubergine, Tomato and Cannellini Beans*

Serves 4

Printable Recipe   

Wholesome and delicious, this recipe is a quick take on the traditional "Spezzatino di Manzo" Italian Beef Stew.  Serve with crusty bread, soft polenta or creamy mash potateos.  

 

2 rump or sirloin steaks

1 (400g) tin of Cirio Plum Tomatoes (14.5 ounce tin)

2 TBS Cirio Tomato Puree

4 TBS Filippo Berio Olive oil

1 onion, peeled and finely sliced

1/2 tsp chilli flakes

2 aubergines, cut into 1cm chunks

1 large red pepper, de-seeded and cut into chunks

200ml white wine (very scant cup)

100g pitted green olives (a good handful)

1 (400g) tin of Cannellini beans, drained and rinsed (14.5 ounce tin)

Filippo Berio Extra Virgin Olive Oil for drizzling 

 

Heat 2 TBS of the olive oil in a large, deep-sided frying pan on a very high heat.  Cook the beef for one minute on both sides.  Remove from the pan and set aside.  

Heat the remaning 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, Cirio Plum Tomatoes, Cirio Tomato Puree and 100ml of water (scant 1/2 cup).  Bring to the boil and simme for 10 minutes.   



Slice the reserved steaks, return to the pan and simmer for a final 5 minutes.  Serve topped with rocket leaves anda  drizzle of extra virgin olive oil.