Cheesy Garlic Steak Medallions on Roasted Eggplant

Ingredients

• 1 lb beef steak (such as filet mignon or sirloin), cut into 2-inch medallions
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 2 medium eggplants, cut into 1-inch slices
• 3 tablespoons olive oil
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes (optional)
• Fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. Arrange the sliced eggplants on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until tender and golden brown, flipping halfway through.
3. While the eggplant is roasting, heat a large skillet over medium-high heat. Add 2 tablespoons of butter and let it melt. Season the steak medallions with salt, pepper, and oregano before placing them in the skillet.
4. Sear the medallions for about 3-4 minutes per side for medium rare, or until desired doneness. Remove from skillet and let rest.
5. In the same skillet, reduce heat to medium and add remaining butter and minced garlic. Sauté until fragrant, about 1-2 minutes.
6. In a small saucepan, combine heavy cream, garlic powder, and red pepper flakes. Bring to a simmer, then whisk in Parmesan cheese until smooth and creamy.
7. Place roasted eggplant on a serving platter. Top with steak medallions and drizzle with creamy cheese sauce. Garnish with chopped parsley.

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