Are you ready to indulge in a perfect blend of flavors and textures? In this recipe, we combine tender marinated beef with roasted eggplant slices, paired with a fresh, crunchy coleslaw made of cabbage, carrots, and green apples. This dish is simple, flavorful, and ideal for any occasion. Watch, listen, and enjoy the delightful ASMR experience as we guide you through this easy yet delicious recipe. Let’s get started!
Ingredients:
1 Beef filet
Paprika
Minced garlic
Chopped cilantro
Ground rosemary
Red wine vinegar
White cabbage
Carrot
Green apple
Salt and pepper
Bread
Mayonnaise
Mustard
Honey
Instructions:
In a bowl, mix garlic, paprika, cilantro, ground rosemary, vinegar, and olive oil, then set aside the marinade.
Slice the beef filet in two, butterfly it, and place it on a baking sheet lined with parchment paper.
Cut the eggplant into 1.5 cm slices and place them on the same baking sheet.
Spread the marinade over both the beef and eggplant, and roast in a preheated oven at 180°C (356°F) for 15 minutes.
Prepare the coleslaw by finely slicing white cabbage and placing it in a bowl.
Using a peeler, cut the carrot into thin ribbons, then slice them into thin julienne strips and add to the bowl.
Slice the green apple into fine julienne strips and combine with the cabbage and carrots.
Dress the coleslaw with mayonnaise, mustard, honey, olive oil, vinegar, and a pinch of salt and pepper.
Cut a few slices of bread to serve alongside the dish.
Presentation:
On the plate, alternate slices of eggplant and beef in a diagonal pattern.
Place the coleslaw on the side of the plate.
Serve the sliced bread in a small bowl beside the main dish.
Enjoy this savory meal with vibrant textures and flavors!
TIMESTAMPS:
00:00 Intro
00:23 The Marinated
01:18 The Beef
02:14 The Eggplant
03:00 The Salade
05:10 The Bread
05:36 The Presentation
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