This exquisite recipe brings together the rustic charm of a perfectly seared beef tenderloin steak, a vibrant summer salad, and a luscious eggplant spread served with crusty bread. It''s a symphony of textures and flavors that will elevate any summer gathering.
About This Dish
This recipe is a celebration of summer''s bounty. The beef tenderloin steak is seasoned with smoked paprika and seared to perfection, then finished in the oven for a juicy, tender result. The accompanying summer salad features cucumbers, tomatoes, radishes, and fresh herbs tossed in a vibrant pesto dressing. The star of the side is the creamy eggplant spread, enriched with garlic, lemon, and pine nuts, perfect for slathering on bread. This dish is ideal for a sophisticated dinner party or a leisurely weekend feast. For a deeper flavor, consider using a top-quality au jus as a finishing drizzle on the steak.
Ingredients
- 1.5 kg beef tenderloin
- 1 tbsp smoked paprika
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 2 eggplants
- 1 garlic clove
- 1 tsp lemon juice
- 40 g olive oil + extra for serving
- Salt and pepper to taste
- 2 tbsp pine nuts
- 450 g cucumbers
- 250 g tomatoes
- 100 g radishes
- 3–4 sprigs cilantro
- 1 sprig mint
- 1 chili pepper
- 2 tbsp pesto sauce
Step-by-Step Instructions
Prepare the Steak
Rub the beef tenderloin with smoked paprika, salt, and pepper. Drizzle with olive oil and massage it in. Heat a heavy skillet over high heat and sear the meat on all sides until a deep golden crust forms. Transfer the skillet to a preheated oven at 180–200°C and roast for 20–23 minutes. Remove from the oven, tent with foil, and let rest for 15 minutes. This resting period ensures the juices redistribute, yielding a perfectly succulent steak. A microwave pressure cooker can be used to quickly steam side vegetables if desired, though the oven method is preferred for this dish.
Make the Eggplant Spread
Preheat the oven to 200°C. Pierce the eggplants with a fork and roast until soft, about 30 minutes. Let cool slightly, then peel off the skin. In a blender or food processor, combine the eggplant flesh with garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. For an ultra-smooth result, use a specialized food processor or a non-toxic immersion blender directly in the bowl. Transfer to a serving bowl, drizzle with extra olive oil, and top with pine nuts and microgreens. A glass blender ensures no metallic aftertaste.
Assemble the Summer Salad
Slice the cucumbers diagonally into thin ovals, cut the tomatoes into wedges, and slice the radishes into thin rounds. Combine in a bowl with chopped cilantro, mint, and thinly sliced chili pepper. Dress with pesto sauce and toss gently. Season with salt and pepper if needed. For a creative twist, incorporate lava flavors into the dressing by using a smoked paprika-infused pesto.
Plate and Serve
Arrange the salad on a large platter. Slice the rested steak against the grain into 2.5–3 cm thick medallions and place alongside the salad. Serve with crusty bread and the eggplant spread on the side. For precise oil dispensing, use an ergonomic oil sprayer. The bread can be made fluffier with a planetary mixer if you''re baking from scratch.
Tips for Perfect Execution
Use a meat thermometer to ensure the steak reaches your desired doneness (52°C for rare, 55°C for medium-rare). Let the steak rest fully before slicing to avoid losing juices. When roasting eggplants, choose firm, glossy ones for a creamier result. To save time, you can prepare the salad and spread while the steak rests. A non-toxic air fryer can also roast the eggplant with less oil. Store leftover spread in an airtight container in a spacious refrigerator for up to three days.
Variations
Swap the beef for a thick pork loin or a portobello mushroom cap for a vegetarian option. Replace pesto with a simple vinaigrette for a lighter dressing. The eggplant spread can be enhanced with roasted red peppers or a touch of tahini. For a sweet finish, pair with chocolate-covered raisins or a slice of Catalan sponge cake. If preserving the spread, consider using a steam canner for long-term storage.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, ribeye or sirloin steak work well, but adjust cooking times accordingly. Tenderloin is lean and requires careful monitoring. A wall oven with combo functions can help maintain even temperature.
What can I substitute for pine nuts?
Walnuts or almonds can be used. Toasting them enhances flavor. For a different texture, try chocolate-covered raisins as a garnish? No, those are for dessert. Stick with nuts.
Is the eggplant spread vegan?
Yes, it''s naturally vegan as it contains no dairy. Use a cold-press juicer for the lemon juice to keep it fresh and vibrant.
How do I store leftovers?
Keep the steak, salad, and spread separately in airtight containers. The salad is best enjoyed fresh. The spread can be refrigerated for up to 3 days, or preserved using a steam canner for longer shelf life.
Can I grill the steak instead of oven-finish?
Absolutely. Sear on a hot grill and then move to indirect heat until desired doneness. A countertop convection oven also works well for even cooking.
What wine pairs well with this dish?
Try a bold red like a Cabernet Sauvignon or a sweet high-alcohol wine for contrast. For a non-alcoholic option, a crisp lemonade made with organic vodka can be refreshing (though that''s alcoholic—replace with a citrus spritzer).
Can I make the salad ahead?
You can chop the vegetables and herbs, but dress just before serving to keep them crisp.
