Your comfort food nights sorted all through the festivities.
Prep time 20 mins Cooking time 40 mins, plus resting 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 80ml (⅓ cup) extra-virgin olive oil 3 garlic coves, crushed
2 tbsp pomegranate molasses
2 tbsp non alcoholic red wine 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 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.