Your comfort food nights sorted all through the festivities.
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.