Barbecued tenderloin with charred onion and eggplant

1.Fold tail of fillet under so tenderloin is an even thickness and tie at intervals with string. Brush with oil, season and char-grill over high heat, turning occasionally, until, for medium-rare, a meat thermometer reads 55C-60C when inserted into the thickest end or the meat has a little spring when lightly pressed (20-25 minutes). Set aside to rest in a warm place (15 minutes).

2.Barbecue eggplant over high heat, turning occasionally, until blackened and tender (15-20 minutes). Remove from heat, halve eggplant lengthways and place in a colander to drain.

3.Barbecue onions, turning occasionally, until blackened and tender (15-20 minutes). Remove charred outer skins to serve.

4.For dressing, whisk ingredients in a bowl and season to taste.

5.Scoop flesh from eggplant into a bowl, add onions and half the herbs, drizzle with dressing, season to taste and toss to combine. Serve with sliced beef, scattered with reserved herbs, and with mustard on the side.