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Fillet Steak, Courgettes and Aubergines
Makes 4 Servings
*8 oz. courgettes (green zucchini), cut into medium slices so that you have 3 per portion
*8 oz. aubergine (eggplant), sliced into medium slices, again with 3 per portion
*4 7-oz. fillet steaks
*2 medium red bell peppers, rubbed with olive oil and oven roasted until blackened, peeled, de-seeded and blended to a sauce consistency
*1 oz. crispy aubergine skin (using the skin from above cut into thin strips and deep-fried until crisp)
*4 oz. aubergine puree (aubergine peeled and fried in olive oil and garlic until very soft and then blended to a puree and seasoned)
*4 pieces of garlic confit
*4 sprigs fresh thyme
1The courgettes and aubergines need to marinate in olive oil, thyme and rosemary before grilling or roasting, as you prefer, until tender.
2Grill the fillet steaks to the required cooking and rest for 4-6 minutes.
3Drizzle one end of a large oval plate with the roasted red pepper sauce. Reheat the courgettes and aubergines and layer them up on top of the sauce to make a tower. Top the vegetable tower with the crispy aubergine skin.
4Gently reheat the aubergine puree and place at the other end of the plate. Place the fillet on top of the aubergine puree and top this with the garlic confit and the thyme.
Ben Purton, Chef de Cuisine, Rib Room & Oyster Bar, The Carlton Tower, London, England