This beef fillet, aubergine, tomato and haloumi stack will win you points in both the flavour and health departments.
Recipes by Ian Bergh
Styling by Anna Montali
Photograph by Roelene Prinsloo
Beef fillet, aubergine, tomato and haloumi stack
- 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 haloumi, sliced into 12 strips
- 45ml (3 tbsp) cake flour
- 60ml (¼ cup) ready-made basil pesto
- baby leaves, for garnish
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 baby leaves.