Fried Ribeye with Caponata
⏳ Time
40 minutes
🥕 Ingredients
15
🍽️ Servings
2
Description
Fried ribeye with caponata
Ingredients
- Onion - 1.1 oz
- Eggplants - 5.3 oz
- Tomatoes - 2.6 oz
- Celery salt - 1.1 oz
- Raisins - 0.5 oz
- Pistachios - 0.4 oz
- Tarragon - 0.2 oz
- Anchovies - 0.2 oz
- Garlic - 0.4 oz
- Champagne Vinegar - 0 fl oz
- Sugar - 0.7 oz
- Olive Oil - 1 fl oz
- Ground Black Pepper - 0 oz
- Ocean salt - 0.1 oz
- Beef Tri-Tip - 8.8 oz
Step by Step guide
Step 1
Drizzle the eggplant with olive oil and roast it.
Step 2
Soak the raisins in a small amount of boiling water, toast the pine nuts until golden brown.
Step 3
Sear the meat for 1–1.5 minutes on each side, then place it in a preheated oven and finish cooking for 5 minutes at 356°F.
Step 4
Sauté the onion in olive oil until soft, add sugar and caramelize.
Step 5
Then pour in the sherry vinegar, add the eggplant, tomatoes, celery, and anchovies. Simmer the stew over moderate heat.
Step 6
One minute before finishing, add the minced garlic and tarragon.
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