Beef Rump - Caponata and Crushed Potatoes
Ingredients:
- 250g Cherry Tomatoes
- 1 Eggplant
- 1kg Potatoes
- Baby Spinach
- Beef Rump
- 300ml Pure Cream
- Olive Oil
- Salt & Pepper
Method:
- 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 the boil. Cook for 25 minutes until soft.
- Remove the beef from the packaging and cut away excess fat. Cut beef into 3cm thick steaks and season with salt and pepper. In a large frying pan on high heat, drizzle 1 Tbsp of olive oil and sear the steaks for approximately 3-4 minutes on each side plus 1 minute on the fatty side. Remove from the pan and rest for at least 10 minutes before slicing.
- Cut the eggplant into 2cm cubes and cut the tomatoes in half. In the same frying pan, 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, remove from heat and set aside.
- Drain the potatoes and add the cream into the pot. Bring the cream to the 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 cream is evenly combined through the potatoes. Slice the rested steaks and serve with caponata and crushed potatoes.
