Serves 4

What you need:
8 beef tournedos(slices of beef fillet)
1 tablespoon olive oil
120ml/4fl.oz balsamic vinegar
120ml/4fl.oz vegetable or beef stock

Vegetable Medley:
450g/1lb courgettes
2 peppers(red and yellow)
4 potatoes
2 medium onions
1 aubergine
2 cloves garlic, crushed
1 tablespoon olive oil
Bunch of fresh parsley
A little salt and freshly ground pepper

What you do:
Dice the aubergine. Trim and slice courgettes into rounds. Chop onion finely and cut the peppers into strips. Peel and slice potatoes finely. Chop the parsley finely also and mix with garlic. In an ovenproof casserole layer onions, then courgettes, aubergines, peppers and lastly potatoes. On each layer scatter the parsley and garlic, mix and season lightly with a pinch of salt and pepper. Drizzle the olive oil over the top and cover the casserole and cook in a preheated oven at 200°C/400°F/Gas Mark 6 for 45 minutes. Coat the beef slices in flour, shake off the excess. Brown on high heat in the oil, lower the heat, add vinegar and stock. Cook through, turning the fillets a couple of times. Serve with the suace and vegetable medley.

Supplied by Aurora Fusco, Il Moro Di Venetia, Malahide, Co. Dublin, for the 1996 Happy Heart Eat Out Campaign.