150ml Balsamic Vinegar
Parmesan Cheese, For Garnish
300g Beef Fillet
Salt and Pepper
Crusty Bread To Serve
- Cut Aubergine length ways and crush garlic in its skin. In olive oil sauté the Aubergine and garlic and allow to cool.
- Thinly slice the fillet of beef and pound between oiled cling film and arrange on plate.
- To serve sprinkle the beef with salt and pepper and drizzle with balsamic vinegar and olive oil.
- Arrange Aubergine and garlic on top with some salad leaves. Shave Parmesan over the top and serve with crusty bread.