Barbecued tenderloin with charred onion and eggplant


The secret to great barbecued eggplant? Don't take them off the grill until they've surrendered completely.

You'll need

1 beef tenderloin (1.5kg), at room temperature, trimmed of sinew For brushing: olive oil 3 large eggplant 8 salad onions (halved widthways if large) 2 cups (loosely packed) mixed herbs, such as basil, dill, flat-leaf parsley and mint To serve: light mustard, such as Dijon   Pomegranate dressing 80 ml (1/3 cup) extra-virgin olive oil 3 garlic coves, crushed 2 tbsp pomegranate molasses 2 tbsp red wine vinegar

Method

  • 01
  • Fold tail of fillet under so tenderloin is an even thickness and tie at intervals with string. Brush with oil, season and char-grill over high heat, turning occasionally, until, for medium-rare, a meat thermometer reads 55C-60C when inserted into the thickest end or the meat has a little spring when lightly pressed (20-25 minutes). Set aside to rest in a warm place (15 minutes).
  • 02
  • Barbecue eggplant over high heat, turning occasionally, until blackened and tender (15-20 minutes). Remove from heat, halve eggplant lengthways and place in a colander to drain.
  • 03
  • Barbecue onions, turning occasionally, until blackened and tender (15-20 minutes). Remove charred outer skins to serve.
  • 04
  • For dressing, whisk ingredients in a bowl and season to taste.
  • 05
  • Scoop flesh from eggplant into a bowl, add onions and half the herbs, drizzle with dressing, season to taste and toss to combine. Serve with sliced beef, scattered with reserved herbs, and with mustard on the side.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A really rich, full-bodied shiraz.

Featured in

Jan 2015

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