Beef with summer ratatouille and baby potatoes with lemon

Today I bring you an absolutely sensational dish for this summer! It's a beef served with summer ratatouille and lemon baby potatoes, which we prepare with the WMF Vitalis pot, a wonderful pot with endless possibilities (you'll see it's not only for steaming!).

Preparing this beef with garnish will take little time, and the result is truly tasty. I strongly encourage you to try it — with so little effort but such a delicious outcome, it will become a classic among your friends and family this summer. The WMF Vitalis pot is perfect for enjoying very healthy and flavorful cooking. It's a high-quality product with a really beautiful design, ideal for presenting at the table.

This dish I bring you today is very colorful, complete, and healthy, ideal for surprising your guests or family. Shall we get to it? You'll love it!

Presentation suggestion for boiled beef served with summer ratatouille and lemon baby potatoes

Ingredients (for 4 people)

• 650 g beef in portions of approx. 80 g
• 9 tablespoons olive oil
• ½ eggplant
• 1 red onion
• 1 yellow pepper
• 1 garlic clove
• ½ zucchini
• 1 beef tomato
• 3 tablespoons tomato sauce
• 100 ml white wine
• 100 ml vegetable broth
• 4 sprigs rosemary
• 1 pinch sugar
• Salt and ground pepper
• 400 g baby potatoes
• ½ lemon
• Sea salt flakes

Preparation

1. We brown the beef fillets on both sides with 4 tablespoons of olive oil in the WMF Vitalis pot, until they are crispy on the outside and get a beautiful color. Remove them and set aside.
2. We start with the summer Ratatouille. Wash the vegetables and cut them into small cubes of the same size (the Treppo cutter can be useful for this). At the same time, remove the cores from the zucchini and the tomato, strip and finely chop the thyme and 2 sprigs of rosemary.
3. Heat 3 tablespoons of olive oil in the WMF Vitalis pot and brown the eggplant and the chopped red onion. Gradually add the pepper and the finely chopped garlic, mixing it with the tablespoons of tomato sauce that we also add.
4. We pour in a little white wine and let it reduce for a few minutes.
5. Add the vegetable broth and mix in the herbs, the sugar, the salt, and the pepper.
6. To finish the summer Ratatouille, add the diced zucchini and the diced tomato.
7. To prepare the lemon baby potatoes, start by washing the baby potatoes well, remove the sprouts and cut them in half lengthwise without peeling them.
8. Gently fry the potatoes and rosemary in a frying pan with a couple of tablespoons of olive oil, add the juice and half of the lemon zest.
9. Shortly before the potatoes reach the desired texture, season them with the sea salt flakes.
10. Before serving, add 2 tablespoons of our Ratatouille to the middle of each plate (you can use a mini cocotte or cup to shape it) and serve it with two hot fillets and some lemon baby potatoes.

Note: The ratatouille in this recipe we call "de verano" because we propose serving it with the vegetables cut into small cubes and that lighter look, but you can also choose to slice the vegetables and make the traditional ratatouille.

WMF Vitalis steamer and roasting pan