Steak with roasted aubergines and orange sauce

Roasted aubergine with orange sauce makes a nice accompaniment to pepper steaks.

2 servings

2 nice fillet steaks

1 aubergine

1 orange

Olive oil

Freshly ground black pepper

A pinch of salt, optional

Basil leaves

Preheat the oven to 200° roast.

Cut the aubergine into 1 cm thick slices and place on an oven-tray. Brush with olive oil on both sides and roast for about 30 minutes until soft.

Press the orange into juice and pour in a small saucepan. Whisk in 1 tbsp. olive oil and cook until somewhat reduced. Set aside and whisk in the salt, black pepper, and chopped basil leaves. 

When the aubergine slices are soft, remove from the oven and pour over the orange sauce. Set aside and cover with aluminium foil to keep warm while you cook the steaks.

Warm 1- 2 tbsp. olive oil in a frying pan over medium heat. Wipe the steaks with kitchen paper and cook for 2,5- 3 minutes on each side depending on the thickness.

Divide the steaks on the plates and grind over a generous amount of black pepper. Divide the aubergine slices and orange sauce on the plates and decorate with fresh chopped basil leaves.