Name: Barbecued tenderloin with charred onion and eggplant
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 - 8
Ingredients: 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

Barbecued tenderloin with charred onion and eggplant

Australian Gourmet Traveller recipe for barbecued tenderloin with charred onion and eggplant.

Serves 6 - 8

Prep

20M

Cook

40M

Total

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

Ingredients

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

Main

1.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).

2.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.

3.Barbecue onions, turning occasionally, until blackened and tender (15-20 minutes). Remove charred outer skins to serve.

4.For dressing, whisk ingredients in a bowl and season to taste.

5.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.