Beef fillet with eggplant
beef fillet (from the center)
Ingredients · Servings 6
- 700 g Aubergine
- 100 ml of oil
- Salt
- Pfeffer
- 3 white onions
- 2 cloves of garlic
- 1 red bell pepper
- 600 g Tomate
- 3 sprigs of oregano
- 800g beef fillet
- 4 tablespoons olive oil
- 1 level tablespoon of tomato paste
- 100 ml white wine
- 200 ml beef stock
- Zucker
- 0.5 bunch flat-leaf parsley
Method · 1 h 15 min
- Halve the eggplants lengthwise and cut into 2 cm thick slices. Heat the oil in a pan and fry the eggplant slices in batches for 3-4 minutes on all sides. Remove from the pan with a slotted spoon, place on kitchen paper, and drain. Finally, season with salt and pepper.
- Coarsely dice the onions. Mince the garlic. Halve the bell pepper lengthwise. Score the tomatoes with an X, blanch briefly in boiling water, plunge into ice water, peel, and cut into 3 cm cubes. Strip the oregano leaves from the stems and roughly chop.
- Season the beef tenderloin all over with salt and pepper. Heat olive oil in a large pan, add the meat, and sear over high heat for 5-6 minutes on all sides. Remove the beef tenderloin and set aside.
- Sauté the onions and garlic in the cooking fat. Stir in the oregano and tomato paste and cook briefly. Deglaze with white wine and reduce vigorously until the liquid has almost evaporated. Add the stock and bell pepper and reduce by half. Add the eggplant and simmer, covered, over low heat for 5 minutes. Add the tomatoes, bring to a boil, and season generously with salt, pepper, and a pinch of sugar.
- Fill a roasting tin with the aubergine and tomato mixture, place the meat on top, and cook in a preheated oven on the second rack from the bottom at 200°C (Gas Mark 3, fan oven 180°C for 25-30 minutes). Pick the parsley leaves and chop them coarsely. Sprinkle over the meat just before serving.
- Slice the meat and serve with the eggplant and tomato mixture. Ciabatta or pita bread goes well with this.
