Rosemary and Caper Beef with Autumn Vegetables

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Yield: 5


  • 800g beef steak (fillet, sirloin etc...) chopped into 4 cm pieces
  • salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 3 cloves garlic, crushed
  • 1 eggplant, cut into 4 cm chunks
  • 2 red onions
  • 2 sprigs fresh rosemary
  • 2 red capsicum, sliced
  • 3 tablespoons capers
  • 200g button mushrooms, halved if needed
  • 3 courgettes, sliced
  • 4 large tomatoes, rougly chopped


Heat a large frying pan, season steak with salt and pepper and rub with oil. Cook for 3-4 minutes, turning at times, until browned. Remove meat from heat.
Lower the heat and cook garlic, eggplant and onion with rosemary and remaining oil until sorft. Add capsicum, capers, mushrooms, courgettes and tomatoes and cook until just tender but still retaining good colour. Return meat to the pan, toss to combine and serve immediately.

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