750g thinly sliced rump steak, 2 garlic cloves, crushed, 2 tablespoons chopped rosemary, 8 thin slices pancetta, 2 tablespoons olive oil, 1 brown onion, chopped, 1 cup red wine, 400g can Val Verde Peeled Tomatoes, steamed green beans, to serve, creamy polenta, to serve
Cut rump steak into four even sized portions and pound with a mallet (between two sheets of baking paper) until an even thickness approx. 3-5mm thick. Spread one side of each steak evenly with half of garlic and rosemary. Top with pancetta to cover steak and press to secure.
Heat olive oil in a large frying pan over medium- high heat. Add the beef, pancetta side down, and sear until the pancetta is golden brown. Turn over and cook for a further 2 minutes or until just brown. If the pancetta falls off the steaks don’t stress and just try and stick it back on otherwise it will flavor the sauce nicely. Remove from pan and transfer to a plate and cover with foil to keep warm.
Return pan to heat and add onion, and remaining garlic and rosemary, reduce heat and cook for 5 minutes or until soft. Add remaining garlic and rosemary and cook for a further 2 minutes. Pour in the wine; cook for 2 minutes; then add tomatoes; using a wooden spoon to break them up. Cook for a further 10-15 minutes or until sauce has thickened. Season to taste. Return steak to the pan and cook for 5 minutes or until steak is heated through. Serve with green beans and polenta.
2 tablespoons extra virgin olive oil, 2 cloves garlic, crushed, 200g baby spinach leaves, washed, 6 x 150g beef fillet or veal steaks, sea salt and freshly ground black pepper, to taste, smoked paprika, for sprinkling, ½ cup light red wine, 400g can Val Verde Peeled Tomatoes, ½ bunch fresh thyme, 1 teaspoon brown sugar, 200g provole or mozzarella cheese, cut into 6 slices, steamed green beans, for serving
Heat one tablespoon olive oil in a large frypan and sauté garlic and spinach until softened then remove. Season beef with pepper and paprika, quickly sear in the pan until browned on both sides and remove. Add wine, Val Verde Peeled Tomatoes, thyme and brown sugar to the pan and bring to the boil, crushing the tomatoes with the back of a wooden spoon. Simmer until thickened. Return steaks to pan, top each with sautéed spinach and a slice of cheese, cover and simmer for 5 minutes until cheese has melted. Remove steaks from pan, simmer sauce until thickened and season to taste. Serve steaks with sauce and green beans.