Cervena® Steaks with Pesto & Ratatouille Vegs Click here to print this recipe.
Ingredients Serving Size: 4
• 4 Cervena steaks approx. 5 oz ea.
CervenaŽ Steaks with Pesto & Ratatouille Vegs
• 1/2 cup toasted pinenuts
• 1 small zucchini, cut into 1/2" dice
• 1/4 cu finely chopped parsley
• 1 small eggplang, cut into 1/2" dice
• 1 onion cut into 1/2" dice
• 2 tbsp balsamic vinegar
• 1/2 cup pesto
• 1 1/2 oz clarifed butter
• 5-6 tbsp olive oil
• Garnish: sprigs of fresh basil
• 3 tomatoes, blanched, peeled and cut into 1" dice
• 1 red or yellow pepper, cut into 1/2" dice
• Salt and freshly ground black pepper to season
 
Method
• To make the ratatouille, heat olive oil in a heavy-based frypan. Cook vegetables for 4-5 min. Add vinegar parsley and pinenuts. Season to taste. Cook for 10-12 min. until vegetables are cooked. Melt butter in frypan.
• Cook Cervena steaks for about 2 min on each side over a high heat until medium rare. Wrap steaks in foil and allow to rest for 2-3 min. Divide ratatouille between foru plates. Place steaks on top of ratatouille garnish with pesto and basil.
 
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