Fried entrecote with caponata
2 servings
40 minutes
Fried entrecote with caponata is a vibrant embodiment of Italian gastronomy, combining tender meat with aromatic vegetable ragout. This dish has its roots in Sicilian cuisine, where caponata is a traditional appetizer filled with the sunny flavors of eggplant, tomatoes, and sweet notes of raisins. Here it is paired with juicy entrecote that is seared to a golden crust and then brought to perfect tenderness in the oven. Caramelized onions, toasted pine nuts, and tangy sherry vinegar give the dish a balance between sweetness and acidity. Each bite is a journey through the Mediterranean, where the aromas of fresh herbs and garlic fill the taste with rich depth. Served hot, it pairs perfectly with a glass of red wine and crispy bread, highlighting its multifaceted flavor nuances.
1
Sprinkle the eggplant with olive oil and bake.
- Eggplants: 150 g
- Olive oil: 40 ml
2
Soak the raisins in a small amount of boiling water, roast the pine nuts until golden brown.
- Raisin: 15 g
- Pine nuts: 10 g
3
Fry the meat for 1-1.5 minutes on each side, then place it in a preheated oven and cook for 5 minutes at 180 degrees.
- Beef edge: 250 kg
4
Sauté the onion in olive oil until soft, add sugar and caramelize.
- Onion: 30 g
- Olive oil: 40 ml
- Sugar: 20 g
5
Then pour in the sherry vinegar, add eggplant, tomatoes, celery, and anchovies. Simmer the stew over moderate heat.
- Sherry vinegar: 10 ml
- Eggplants: 150 g
- Tomatoes: 75 g
- Celery: 30 g
- Anchovies: 5 g
6
Add minced garlic and tarragon 1 minute before readiness.
- Garlic: 10 g
- Tarragon: 5 g