Preparation Time: 20 minutes
Cooking Time: 15 minutes
Ingredients:
4 x 10 ½ oz. brisket pavé
Sea salt
Black pepper
Olive oil
For the vegetables:
4 x baby eggplants
4 x baby zucchini
12 x cherry tomatoes
1 fresh rosemary sprig
For the pomme purée
8 oz. potatoes
Salt
¼ cup heavy cream
¼ stick butter
For the garnish:
4 pancetta slices
1 cup red wine jus
Method:
- For the brisket pave:
Sear each pavé on all sides in a hot pan, season and place on a roasting tray, Place in the oven at 350°F for 6 mins (for medium rare). Remove from the oven and leave to rest for at least 8 minutes.
- For the pancetta:
Place the pancetta between 2 sheets of grease proof paper on a baking tray, weigh down with another tray to keep the pancetta flat. Cook in the oven for 6 minutes at 350°F until the pancetta is golden brown. Remove and allow to cool.
- For the vegetables:
Cut the eggplants and zucchini in half lengthways leaving the stalk intact. Place on a baking tray, season and drizzle with olive oil, add the rosemary and place into the oven 350°F for 5 minutes, add the cherry tomatoes and cook for a further 5 minutes until all the vegetables are soft.
- For the pomme purée:
Peel and cut the potatoes into small pieces, place into a pan and cover with water, season with salt, bring to the boil and simmer of 15 minutes until the potatoes are soft, drain the potatoes