Beef Fillet With Spicy Eggplant Tomato Salsa


1 Tbsp. olive oil
1 C. onion, chopped
1 medium eggplant
2 tsp. bourbon whiskey
1 large tomato, chopped
1-8 oz. can tomato sauce
3 Tbsp. chopped fresh parsley
1/2 tsp. red pepper flakes
4-6 oz. fillet mignon
3 C. cooked rice


Saute onion and eggplant in olive oil until tender.
While that's cooking prepare rice according to package instructions.
Add bourbon to onion and eggplant to de-glaze the pan and allow to cook down for 5 to 10 minutes.
Stir in next 4 items.
Cook for another 15 minutes on medium heat.
During this time broil fillets for approximately 5 to 6 minutes on each side for medium. Adjust according to your taste.
Slice and serve steak over rice and top with salsa.


I love the nutty, sweet flavor of eggplant. Growing up I always ate it fried but have now discovered new ways to enjoy this healthy vegetable.

It marries beautifully with tangy tomatoes and tender slices of beef fillet. The oak flavor along with the initial flood of toffee, pralines, and vanilla in the bourbon really go well with the nuttiness of the eggplant. The acidity of the tomatoes and the spicy red pepper flakes balance the richness.

Pair this dish with a good quality Chenin Blanc or Riesling white wine. If you prefer reds, Malbec or Tempranillo goes down smoothly!


Sunday, April 8, 2012 - 2:21pm


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