Sirloin from Piedmontese beef with eggplant millefeuille, spring onions and basil

Ingredients

• 250 g sirloin from Piedmontese beef
• 3-4 garlic cloves
• 100 g puff pastry
• 2 spring onions
• 1 eggplant
• 1 tomato
• 1 sprig of thyme
• 1 sprig of basil
• 50 g veal cooking juice
• 1 glass of extra-virgin olive oil
• 100 g butter
• salt and pepper

Preparation

Tie the meat in a compact squared shape and season with salt and pepper. Heat some oil in a frying pan and brown the meat on both sides. Keep on cooking in butter, with garlic and thyme.

Roll out the pastry with a pin and pit the dough sheet with a fork to avoid it puffing up. Bake it at 180 °C for 12 minutes. Heat some oil in a frying pan and sauté 1 chopped spring onion. Dice the peeled eggplant and add it to the onion in the pan.

Dice the peeled tomato and sauté in oil for a few minutes. Peel and julienne the other onion and plunge into an ice water bath. To make the millefeuille, arrange layers of pastry, eggplant, tomato, finishing with basil leaves and onion julienned over the top. Drizzle with veal cooking juice and serve.