Fillet of beef stuffed with aubergine and pecorino cheese with grilled courgettes

Method

1. Preheat the oven to 200°C/gas 6. Preheat a ridged stovetop grill pan until hot.

2. Season the beef with salt and pepper and brush with olive oil Place on a preheated ridged stovetop grill pan and grill for 2 minutes, turning once.

3. Transfer to a board and slice the fillet horizontally almost all the way through the middle, stopping short at one side, to make a butterfly cut. Stuff with the two slices of aubergine and the Pecorino. Place on a small roasting tray and roast in the oven for 4 minutes.

4. Meanwhile, brush the courgette slices with oil and place on the grill for a few minutes, turning once, until golden.

5. Arrange the courgette slices on a warm serving plate with the beef on top. Drizzle with a few drops of beef jus from the roasting pan, and sprinkle with fresh rosemary.