Your com­fort food nights sorted all through the fes­tiv­i­ties.

Friday - - CONTENTS -

Prep time 20 mins Cook­ing time 40 mins, plus rest­ing Serves 6-8


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 80ml (⅓ cup) ex­tra-vir­gin olive oil 3 gar­lic coves, crushed

2 tbsp pomegranate mo­lasses

2 tbsp non al­co­holic red wine vine­gar


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 aubergine over high heat, turn­ing oc­ca­sion­ally, un­til black­ened and ten­der, 15-20 mins. Re­move from heat, halve aubergine 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.

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

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.

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

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