Beef Fillet with Pomegranate Gravy and Vegetables Side

This is an overdue post from a few months back. I have been busy and not really posting anything. The hot summer also makes it more likely to be eating out and eating something cold.

The purpose of this post is mostly to show colours. The purple potatoes are originally from Peru, like all other potatoes. They are tasty and a  lot less starchy than many of the „normal“ potatoes available in supermarkets and respond really well to really low oil pan frying.

And like all nice food, this one starts from a trip to a fresh market so vegetables are fleshy with bright colours and delicious to eat without too much cooking.



  • Side Dishes
    • yellow and green courgette (zucchini), thinly sliced
    • small aubergine (eggplant), thinly sliced
    • thin slices of red pepper
  • Meat
    • 120-150 grams of prime beef fillet per person. The Argentine and American fillet are drier and end up more tender. French fillet is juicer and basically you need to decide which flavour you like better. The common ground is never to buy anything of low quality.
  • Sauce
    • 2 medium shallots, finely chopped
    • 1 medium-sized carrot, finely chopped
    • 50 ml of pomegranate juice (make sure it is not sweet)
    • 50 ml of orange juice
    • 50 ml of ruby port
    • 50 ml of dry white wine
    • a tablespoon of red wine vinegar
    • 2 teaspoon of beef demi-glace
    • 1 teaspoon of of corn flour

How to Make It:

  • Sauce:
    • Pan-fry the shallots and carrots until almost brown; approx. 10 min.
    • Add a bit of sugar and fry some more
    • Add a bit of butter and dissolve the flour in butter as it melts
    • Continue frying while permanently steering until the flour is cooked and vegetables are brown (5 minutes)
    • Add the vinegar and close the lid of your saucepan and let the mix cook for 3 minutes. The result looks like a paste.
    • Pour in wine, port, pomegranate, and orange juice. Mix in the demi-glace and add a bit of black pepper.
    • Let is cook slowly for 20 minutes and simmer for another 10-20 until it is reduced and thickens. Taste and see if you like it.
  • Meat:
    • Take the meat out of the fridge at least one hour before cooking so it reaches room temperature. You do not want the center of your meat to be cold. It is best if you preserve the meet by rubbing olive oil on it so it does not react to air and loose colour.
    • Put an iron skillet in the oven and preheat the oven to 220 degrees Celsius.
    • Throw a twig of rosemary or thyme in the oven.
    • Spray a bit of oil on the hot skillet (use hot temperature cooking oil).
    • Throw the meet on the iron skillet.
    • Turn the meat around after 2.5 minutes (up to 3.5 minutes depending on the thickness of the meat and how you prefer it).
    • Take the meat out after another 2.5 minutes (up to 3.5 minutes depending on the thickness of the meat and how you prefer it) and let it settle somewhere warm for a minimum of five minutes for its juice to settle (around 60 degrees). You can use a pan on the stove.
  • Vegetables:
    • Slice the vegetables.  Salt the aubergine and courgette and let them sweat on a paper towel for a few minutes, so they would not need too much oil. Remove the liquid forming on the vegetable slices with a paper towel.
    • While your meat is settling pan-fry the vegetables in a hot thick-based pan with as little oil as possible (I user spray olive oil).
    • Use the hot oven to warm up your plates.
  • Prepare the dish
    • Drain the vegetables in a paper towel and deploy them to the warm plates.
    • Cut the meat into three chunks per person and place it on the plate.
    • Pour the sauce over the meat, but not too much in order not to overwhelm it.
  • Enjoy your meal!!!





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