GRILLED BEEF TENDERLOIN WITH SMOKED EGGPLANT AND RED PEPPER RISOTTO   

Yield: 8 servings

Figs, chopped 1 C

Apricots, chopped 1 C

Vegetable oil as needed

Balsamic vinegar 1/2 C

Honey 2 TBS

Water 2 TBS

Red bell peppers, roasted 2 each

Eggplant, peeled, cut into 1/2 inch slices 1 each

Chicken stock 4 1/2 C

Celery, medium dice 1/4 C

Onion 1/4 C

Butter as needed

Garlic, minced as needed

Arborio rice 1 1/2 C

White wine 1/4 C

Parmesan as needed

Beef tenderloin 1 each

Worcestershire as needed

Salt as needed

Freshly ground black pepper as needed

Instructions:

1. Sauté figs and apricots in oil. Add balsamic, honey and water. Reduce to glaze, then reserve for service.

2. Smoke roasted peppers over cherry wood for 15 minutes.

3. Smoke eggplant, then grill.

4. Purée roasted peppers and eggplant with stock.

5. Sweat celery and onion in butter in a large pot. Add garlic.

6. Add rice to pot and stir to coat.

7. Deglaze pot with wine.

8. Stir in stock in thirds, cooking until rice is al dente. Finish risotto with butter and Parmesan to taste.

9. Marinate tenderloin in Worcestershire, garlic, salt and pepper. Grill beef to medium rare, then serve with risotto and chutney.