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Cut potatoes into quarters, making sure they are all around the same size. Place them into a large pot with salted water and bring to a boil. Cook for 25 minutes until soft.
Cut the eggplant into 2cm cubes and cut the tomatoes in half.
Remove beef from the packaging and cut away the excess fat. Cut beef into 3cm steaks and season with salt and pepper.
In a large frying pan on high heat, drizzle 1 tablespoon of olive oil and sear the steaks for approximately 3-4 minutes on each side plus 1 minute on the fat side. Remove from the pan and rest for at least 10 minutes before slicing.
In the same frying pan that was used for the steak, add the eggplant and cook for approximately 4 minutes on a high heat.
Add the tomatoes and half of the spinach leaves and cook for a further 2-3 minutes until softened. Season, then remove from the heat and set aside.
Drain the potatoes and add the cream into the pot. Bring the cream to a boil and place the potatoes back into the pot to cook for 4 minutes. Add the remaining spinach, roughly mash the potatoes and season with salt and pepper. Mix well until the cream is evenly covered over the potatoes.
Slice the rested steaks and serve warm with the caponata and crushed potatoes.
Chef's Tips:
This recipe makes around 6 serves. Save the leftovers for lunch the next day or create a caponata bruschetta using sourdough toast. The leftover steak can be added into sandwiches or salads.
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Ingredients for Beef Rump with Caponata and Crushed Potatoes
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