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Aufgeschnittenes Pfeffersteak mit dunkler Kruste auf Zucchini-Ratatouille, Thymianjus darübergegossen, daneben ein breites Rotweinglas mit tiefem Rubinrot, Thymianzweige als Dekoration

Pepper steak with zucchini ratatouille & thyme jus

A Canadian wine for early summer: pepper-crusted entrecôte with seasonal zucchini ratatouille and aromatic thyme jus—the Cabernet Franc Carretto from Pillitteri Estates in Niagara-on-the-Lake offers notes of cherry and licorice along with a crisp structure that perfectly complements the dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Festive meal, Meat dish
Cuisine International, Seasonal
Servings 2 people
Calories 680 kcal

Equipment

  • 1 Heavy cast-iron skillet or grill pan
  • 1 Small pot for the thyme jus
  • 1 A wide skillet or sauté pan for the ratatouille
  • 1 Meat thermometer
  • 1 Mortar for grinding pepper
  • 1 Cutting board and sharp knife

Ingredients
  

FOR THE PEPPERSTEAK:

  • 2 Entrecôte about 220 g each, about 3 cm thick
  • 2 tablespoon black pepper coarsely ground in a mortar
  • 1 tsp sea salt coarse
  • 2 Tablespoon of olive oil
  • 1 tablespoon of butter
  • 2 garlic cloves unpeeled, slightly crushed
  • 3 thyme sprigs

FOR THE THYME SAUCE:

  • 1 shallot finely chopped
  • 1 Tablespoon of olive oil
  • 100 ml Red wine e.g., Cabernet Franc
  • 150 ml Veal stock or dark poultry stock
  • 3 thyme sprigs
  • 1 tbsp butter cold, for thickening the sauce
  • Salt Pepper

FOR THE ZUCCHINI RATATOUILLE:

  • 1 medium-sized zucchini cut into 1-cm cubes
  • 1 red bell pepper seeded, cut into 1-cm cubes
  • 1 small eggplant cut into 1-cm cubes
  • 2 ripe tomatoes roughly diced
  • 1 garlic clove finely chopped
  • 3 Tablespoon of olive oil
  • 4 thyme sprigs
  • 1 1 tsp rosemary finely chopped
  • Salt black pepper
  • 1 A pinch of sugar

Instructions
 

FOR THE RATATOUILLE

  • Heat the olive oil in a wide skillet over medium heat.
  • First, sauté the eggplant for 5 minutes until it begins to brown slightly.
  • Add the bell peppers and zucchini, and sauté for another 5 minutes.
  • Stir in the garlic and tomatoes.
  • Add thyme, rosemary, salt, pepper, and a pinch of sugar.
  • Simmer gently over low heat for 15–20 minutes, until everything is tender and fragrant.
  • Keep warm.

FOR THE THYME SAUCE:

  • Sauté the shallot in olive oil until translucent.
  • Pour in the red wine and reduce by half.
  • Add the stock and thyme, and simmer for another 5 minutes.
  • Pass through a fine sieve.
  • Just before serving, stir in cold butter (whip it in), and season with salt and pepper to taste.

FOR THE PEPPERSTEAK:

  • Pat the steaks dry.
  • Press the ground pepper evenly onto both sides and season with sea salt.
  • Heat a cast-iron skillet over high heat until it smokes slightly.
  • Add the olive oil, then immediately place the steaks in the pan.
  • 2–3 minutes per side for medium-rare.
  • In the last 2 minutes, add the butter, garlic, and thyme—the butter will foam; pour it over the steaks (baste them).
  • Let the steaks rest on a cutting board for 3–4 minutes.

SERVE:

  • Divide the ratatouille between two plates.
  • Slice the steak diagonally and place it on top.
  • Pour the thyme jus over the ratatouille and the steak.
  • Serve the Carretto Cabernet Franc at 17–18 °C; open the bottle one hour before drinking.

SIDE DISHES:

  • Toasted baguette for mopping up the gravy
  • Green leaf lettuce with Dijon vinaigrette

Nutrition

Calories: 680kcalCarbohydrates: 14gProtein: 48gFat: 42g
Keyword Cabernet Franc, Entrecôte, Niagara-on-the-Lake, Ontario, Pepper steak, Ratatouille, Steak Recipe, Thyme jus, Wine from Canada, Zucchini Season
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