Beef Tenderloin with Charred Eggplant and Red Wine Draft

How I make it

1. Char the eggplant and the bell pepper over an open flame.

2. While they char, heat a grill pan over high heat.

3. Season the tenderloin with olive oil, salt and coarse pepper.

4. Drizzle a little olive oil into the pan and add the beef. Sear on all sides, then add the garlic cloves.

5. When the garlic and beef have taken on some color, sprinkle the sugar over them and keep searing everything together over high heat.

6. Add the red wine and vinegar and bring to a boil. Reduce the sauce, and when the beef is done and the garlic is soft, turn off the heat.

7. Peel the charred skin off the eggplant and place it on a large plate. Top with the beef and then thin strips of the charred pepper.

8. Season with a little coarse salt and add garlic cloves from the sauce.