Roasted Beef with Aubergine

Instructions

1. 1

   Preheat your oven to 200°C. Toss the cubed aubergine with half the minced garlic, 40ml olive oil, salt, pepper, and half the rosemary and thyme sprigs. Spread on a roasting tray and roast for 25 minutes until golden and tender.

   Tip: Toss aubergine halfway through roasting for even caramelization.

2. 2

   While aubergine cooks, pat the beef steaks dry with paper towels and season both sides generously with salt and pepper.

   Tip: Dry beef ensures better browning and crust formation.

3. 3

   Heat 20ml olive oil in a large cast-iron skillet over medium-high heat until shimmering. Working in batches if needed, sear each beef steak for 3-4 minutes per side until a golden crust forms. Remove and set aside on a warm plate.

   Tip: Don't move the steaks while searing to achieve a proper crust.

4. 4

   Add the remaining 20ml olive oil to the same skillet and cook the red onion wedges for 3-4 minutes until softened and caramelized at the edges.

   Tip: This builds flavor in the pan for the sauce.

5. 5

   Add the remaining minced garlic and remaining herb sprigs to the skillet, stirring constantly for 1 minute until fragrant.

   Tip: Watch carefully to prevent the garlic from burning.

6. 6

   Pour in the balsamic vinegar and beef stock, scraping the bottom of the pan to release caramelized bits. Simmer for 2 minutes until slightly reduced.

   Tip: This deglazing step creates a rich pan sauce.

7. 7

   Add the roasted aubergine to the skillet along with the seared beef steaks and their accumulated juices. Stir gently to coat everything in the sauce.

   Tip: Combine just before serving to keep the beef warm.

8. 8

   Transfer the entire skillet to the preheated oven for 8-10 minutes, until the beef reaches your desired doneness (medium-rare at 52°C internal temperature).

   Tip: Use a meat thermometer for precise cooking: 45°C rare, 52°C medium-rare, 60°C medium.