for 4 person

Vegetables

600 g	waxy potato
1 tbsp	olive oil with basil (e.g. Fine Food)
¼ tsp	salt
1	aubergine, pricked with a fork

Aubergine and miso puree

1 tsp	miso paste (e.g. Fine Food)
½	onion, roughly chopped
2 tbsp	olive oil with basil (e.g. Fine Food)
1 tbsp	water

Meat

1 tbsp	soy sauce (e.g. Fine Food Marushima Shoyu)
1 tbsp	olive oil with basil (e.g. Fine Food)
2	beef entrecôte (e.g. Fine Food Limousin Sirloin steak), each approx. 300 g
½ tsp	salt (e.g. Fine Food Murray River Salt Flakes)
a little	pepper (e.g. Fine Food Jamaica Piment)
	clarified butter for frying
40 g	pine nuts, toasted, finely chopped
25 g	grated Parmesan
2 tbsp	breadcrumbs
2 tbsp	olive oil with basil (e.g. Fine Food)

To serve

125 g	Mozzarella di bufala (buffalo mozzarella) (e.g. Fine Food), cut into chunks
2 sprig	basil, leaves torn off

How it's done

Vegetables

Use a melon baller to scoop out little balls from the potatoes, mix with the potato leftovers, oil and salt, transfer to a tray lined with baking paper. Place the aubergine alongside the other vegetables.

To bake

Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove from the oven. Turn the oven temperature up to 250°C.

Aubergine and miso puree

Halve the aubergines lengthwise, scrape the aubergine flesh out of the skins using a spoon, puree with the miso paste, onion, oil, water and leftover potato until smooth. Cover the puree and potato balls, keep warm.

Meat

Combine the soy sauce and oil, brush the meat with the mixture, season. Heat the clarified butter in a frying pan. Fry the meat for approx. 1 min. on each side, remove, wrap in foil, leave to rest for approx. 10 mins. Mix the pine nuts, cheese, breadcrumbs and oil. Cut the fatty layer off the meat, place the meat on the baking tray, scatter the pine nut crumb over the top, press down gently.

To gratinate

Approx. 3 mins. on the top shelf of the oven. Cut the meat in half diagonally

To serve

Plate up the aubergine and miso puree. Set the meat on top, garnish with the potato balls, mozzarella and basil.

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