Looking for an elegant dinner that’s ready in just 20 minutes? This beef fillet, aubergine, tomato and haloumi stack layers tender, pan-seared beef with char-grilled vegetables, golden haloumi and fresh basil pesto. Finished with microgreens, it’s a flavour-packed dish that’s perfect for a special dinner or effortless entertaining.
Beef fillet, aubergine, tomato and halloumi stack
Ingredients
- 2 aubergines, sliced into 8 rounds
- 4 tomatoes, sliced into 8 rounds
- 2,5ml (½ tsp) olive oil
- salt and freshly ground black pepper
- 4 x 150g beef fillet portions
- 100g halloumi, sliced into 12 strips
- 45ml (3 tbsp) cake flour
- 60ml (¼ cup) ready-made basil pesto
- microgreens, for garnish
Instructions
Brush the aubergine and tomato slices with a little of the oil. Heat a griddle pan to smoking hot and char-grill the aubergine and tomato in batches for about 2 minutes on each side. Season and set aside to keep warm.
In the same pan, grill the fillet portions for 2 minutes on each side (for medium-rare). Remove from the heat and leave to rest in a warm spot for about 5 minutes.
Dust the haloumi in the flour and gently pan-fry in the remaining oil until golden brown, about 2 minutes.
To serve, place a portion of fillet on each plate. Top with tomato, aubergine, and haloumi. Spoon over the pesto and garnish with microgreens.
Also See: Tandoori roast cauliflower steaks with cucumber yoghurt & chilli
Tandoori roast cauliflower steaks with cucumber yoghurt & chilli
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
