This beef fillet, aubergine, tomato and haloumi stack will win you points in both the flavour and health departments.
Beef fillet, aubergine, tomato and haloumi 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 haloumi, sliced into 12 strips
- 45ml (3 tbsp) cake flour
- 60ml (¼ cup) ready-made basil pesto
- baby leaves, 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 baby leaves.
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Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
