Ingredients portion 2
Eggplant 180 g
Tomatoes 240 g
Shallots 1 piece
Beef loin 380 g
Garlic 2 cloves
Fresh rosemary 8 g
Parsley 5 g
White mushrooms 60 g
Cream 30% 150ml
Mozzarella cheese 60 g
Butter 10 g
Sunflower oil 40 ml
Olive oil 30 ml
White dry wine 30ml
Water 50 ml
Salt to taste
Ground black pepper to taste
Demiglass sauce 10 g
Cooking instructions 25 minutes
1 Roast the beef whole on all sides for 4-5 minutes in the sunflower oil; place on a baking tray, salt and pepper and bake at 180 degrees for 15-18 minutes.
2 Cut the aubergines and tomatoes into 0.5 cm rings; salt the aubergines on both sides, leave for 5-7 minutes until bitter, then blot the extracted juice with a paper towel.
3 Fry the aubergines on each side for 2 minutes in a hot frying pan with a mixture of sunflower oil and olive oil (1:1 ratio).
4 Place the aubergines and tomatoes alternately overlapping on the tray with the meat, sprinkle with the finely chopped garlic and rosemary, salt and pepper, sprinkle with grated mozzarella and bake with the beef at 180 degrees for 7 minutes.
5 Finely dice the shallots, dice the porcini mushrooms into 1 cm x 1 cm cubes and fry in butter for 2 minutes over a medium heat; dilute the demi-glace in 50 ml hot water until smooth.
6 Add the white wine, cream and demi-glace sauce to the onions and mushrooms and stew over a medium heat for 3 minutes until thickened; at the end, add the finely chopped parsley herbs, salt and pepper.
7 Cut the beef into 8 pieces, place in the centre of the plate, arrange the garnish, pour the sauce over the meat, garnish with a sprig of rosemary and serve.
