BARBECUED TENDERLOIN WITH CHARRED ONION AND AUBERGINE

Prep time 20 mins Cooking time 40 mins Serves 6-8

INGREDIENTS

1 beef tenderloin (1.5kg), at room temperature, trimmed of sinew Olive oil, for brushing

3 large aubergines

8 salad onions (halved widthways if large)

2 cups (loosely packed) mixed herbs, such as basil, dill, flat-leaf parsley and mint Light mustard, such as Dijon, to serve POMEGRANATE DRESSING, WHISK TOGETHER:

80ml extra-virgin olive oil

3 garlic cloves, crushed

2 tbsp pomegranate molasses 2 tbsp red grape vinegar

METHOD

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-60°C when inserted into the thickest end or the meat has a little spring when lightly pressed, 20-25 mins. Set aside to rest in a warm place, 15 mins. Barbecue aubergines over high heat, turning occasionally, until blackened and tender, 15-20 mins. Remove from heat, halve eggplant lengthways and place in a colander to drain. Barbecue onions, turning occasionally, until blackened and tender, 15-20 mins. Remove charred outer skins to serve. Scoop flesh from aubergines 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.