SCALLOPINI with MEDITERRANEAN POTATOES

1. Heat a large, deep pan with oil and butter. Cut potatoes into 1cm slices, add to pan. Cover and cook over medium heat, stirring occasionally, for 15 minutes.

2. Peel and finely chop shallot. Cook with tarragon and vinegar in a small pan. Simmer until vinegar is almost absorbed, transfer to a bowl. Stir through yoghurt and parsley, season to taste. Set aside in the fridge.

3. Slice leek and eggplant into rounds, add to potato pan. Cook, uncovered, for further 5 minutes.

4. Heat a large pan with oil over high heat. Season scallopini with salt and pepper. Cook for 1 minute on each side, or until cooked to your liking.

5. Chop rosemary leaves to yield 1 tsp. Drain and rinse pepper strips and olives. Add to potato pan, season well with salt and pepper to taste.

6. Serve scallopini with Mediterranean potatoes and tarragon sauce. Garnish with chopped parsley.

Tip!
Make sure the pan is smoking hot before cooking the steaks, in batches.

1 tbsp oil, for cooking
2 tbsp butter
800g baby potatoes

sauce
1 shallot
1 tsp dried tarragon
1 1/2 tbsp white wine vinegar
200g natural yoghurt
1/2 packet parsley, chopped

1/2 leek
2 finger eggplants

10-pk beef scallopini
oil, for cooking

1 rosemary sprig
1 jar grilled pepper strips
1/2 jar green pitted olives

1/2 packet parsley, chopped

salt and pepper, for seasoning