Barbecued tenderloin with charred onion and aubergine
The secret to great barbecued aubergine? Don’t take them off the grill until they’ve surrendered completely.
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
80ml (⅓ cup) extra-virgin olive oil
3 garlic coves, crushed
2 tbsp pomegranate molasses
2 tbsp non alcoholic red wine vinegar
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.