Azerbaijani-Style Beef Tenderloin with Vegetables

Name: Azerbaijani-Style Beef Tenderloin with Vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Azerbaijani cuisine
Ingredients: 250 gm beef tenderloin, trimmed of blood and sinew (4 pieces); 1 piece eggplant; 1 piece bell pepper; 100 gm Baku tomatoes; 1 piece garlic clove; 1 piece onion; 4 tas olive oil; 2 tas melted butter

June 23, 2026August 25, 2026 Kateryna Bondar

Cuisine

Azerbaijani cuisine

Course

Meat dishes

Serves 4 people

Cook Time

30m

Beef tenderloin with vegetables is a modern Azerbaijani recipe from chef Afgan Khankishiyev, who proves that the cuisine of Baku is about more than just lula kebab and shashlik. The tender beef is seared separately to a browned crust, while the side of eggplant, pepper, and Baku tomatoes soaks up the meat juices right in the pan at the end.

Afgan Khankishiyev hails from Baku, where he trained as a cook before going on to lead the kitchens of Moscow restaurants. He stresses that modern Baku cuisine doesn’t shy away from European ingredients, yet keeps a wise balance: the richness of the meat is offset by vegetables, pomegranate, sumac, and sour fruits.

Notes from the Kitchen

Baku tomatoes are meaty and sweet; if you can’t find them, use the ripest garden tomatoes available. A few strips of skin are left on the eggplant on purpose, as they help the cubes hold their shape during frying. Transfer the vegetables into the pan the meat was cooked in while the juices and browned bits remain, as this is the main source of the dish’s flavor.

Serve immediately: well-cooked meat should reach the table straight from the pan, while it’s still juicy. A blend of olive oil and butter provides both the high heat for the crust and a nutty aroma.

Ingredients

Instructions

Pound the beef, season it with salt and pepper on both sides, and set it aside.
Halve the pepper and remove the seeds and ribs. Peel the eggplant (keeping a few strips of skin). Cut the vegetables into large cubes.
Place the eggplant on a well-heated skillet and fry it in a blend of olive oil (2 tablespoons) and butter (1 tablespoon) for 2 minutes. Then add another tablespoon of butter and leave the skillet on the heat for 3 minutes, then add the onion and minced garlic; after a couple of minutes add the pepper, then the tomatoes.
Meanwhile, heat a second skillet for the meat. On the hot skillet, sear the beef in the remaining olive oil for 5 minutes per side. Transfer the finished meat to a plate, and into the skillet where it cooked, add the vegetables so they soak up the meat juices. Serve the meat on a plate alongside the vegetables.

Nutrition: Calories: 320 kcal · protein 16 g · fat 24 g · carbs 11 g (per serving, estimated)