Roast beef fillet with currants and spices with aubergine puree
You can prepare this stunning roast beef up to 2 days ahead. It is particularly delicious when served with currant and parsley spiked aubergine puree.
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Cooking tools:
- Food processor
- Roasting rack
- Skewer
- Grill
- Oven
- Microwave
- Baking dish
- Mixing bowl
- Aluminum foil
- Plastic wrap
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- ½ cup currants
- 2 tablespoons port
- 2 cloves garlic
- ½ teaspoon each dried basil, oregano, cumin, thyme and pepper
- 6 tablespoons olive oil
- 750 grams piece eye fillet, well trimmed
- ¼ cup currants
- 1 large aubergine
- 3 cloves garlic, crushed and peeled
- 2 tablespoons chopped parsley
- 3 tablespoons chopped stoned black olives
- ¼ cup olive oil
- 2 tablespoons tahini paste
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