Baked eggplant and pepper sauce for steaks
2 servings
5 minutes
This sauce made from roasted eggplant and sweet pepper is a true adornment for beef tenderloin steaks. Its roots can be found in European cuisine, where the combination of rich vegetable flavors and delicate creamy notes is appreciated. Roasted eggplants and peppers acquire a deep, slightly smoky taste that is enhanced by mayonnaise and cream, giving the sauce a velvety texture. Gherkins add a light tanginess and spiciness, enlivening the overall flavor. This sauce pairs perfectly with juicy meat, complementing it with rich aroma and softness. It can be served warm to allow all flavor nuances to unfold and create harmony on the plate. A magnificent choice for dinner that highlights the chef's skill and delights gourmets.
1
Coat the eggplants and peppers with oil, bake in the oven until fully softened. Dip in cold water to make peeling easier. Cut the pepper and use a knife to separate the flesh from the skin. Peel the eggplant in the same way.
- Eggplant: 400 g
- Bell pepper: 200 g
- Vegetable oil: 5 ml
2
Add mayonnaise and cream, blend in a blender.
- Mayonnaise: 150 g
- Cream (22%): 50 ml
3
At the end, slice and add the gherkins. Serve warm with the beef tenderloin steak.
- Cornichons (gherkins): 35 g
