Marinated beef goes well with  Domaine la Colombe Provence rosé wine.

Preparation - 15 minutes, cooking time - 10 minutes, 2 hours rest. For four (4) servings: 300 g fillet of beef, 4 slices of eggplant, olive oil, 5 leaves of curly lettuce, 2 Tbls of balsamic vinegar, salt, pepper. Marinade: 20 cl of olive oil, 3 Tbls of fresh chopped herbs (basil, cilantro, tarragon, chervil, chives), 2 small dried “Cayenne“ red pepper, 2 Tbls of balsamic vinegar, 1 tsp of sea salt, 1 tsp of cracked pepper.

Cut the beef into slices of 1 cm wide. Mix all marinade ingredients, add beef, return it, cover with plastic wrap and marinate 2 hours minimum. Lay the eggplant slices on a non-stick baking in grill, and cook 5 minutes each side. Take the eggplant slices out, season to taste, drizzle with olive oil and cut into strips. In four serving bowls, leave the meat, eggplant, curling lettuce leafs cut into strips. Drizzle with olive oil, balsamic vinegar, season and serve chilled.