Main Meals

Coppa and beef medallion sandwiches with grilled green beans and potatoes

20 minutes
20 minutes

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  • 8 slices coppa
  • 4 portions free-range beef fillet, about 100g each
  • Olive oil
  • 250 g whole green beans, trimmed and blanched
  • 250 g cooked, small potatoes, sliced
  • Rosemary
  • Balsamic vinegar
  • Milled salt and black pepper

Place a slice of coppa on each side of the steak. Pan-fry in a minimum of oil on a medium-high heat until browned and crisp but still rare inside.
Meanwhile, mix the beans and potatoes with olive oil and seasoning.
Spread out on a grill pan. Tuck in some rosemary.
Slide under a hot grill until starting to catch. Moisten with a little more olive oil and a squirt of balsamic vinegar.
Spoon the warm beans and potatoes onto large plates.
Add the steaks and serve immediately, with a green salad on the side.

TASTE’s take:
Use pancetta instead of coppa if you like, or wrap in ribbons of rindless streaky bacon, two per steak will do. Coppa and pancetta are both Italian cured meats; for coppa, pork neck and shoulder are used; pancetta is made with pork belly.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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