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Pomegranate seared beef with roast beetroot

Pomegranate seared beef with roast beetroot

1 hour

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Pomegranate seared beef with roast beetroot

By Abigail Donnelly

Serves 2

Difficulty Easy

Cooking Time 1 hour

Ingredients

4 cleaned beetroot
2 T olive oil
400 g free-range rump steak
2 T olive oil
Crack of black pepper
2 cups pomegranate juice
1/3 cup sugar
Crumbled plain feta*

Method

Preheat the oven to 200°C. Rub cleaned beetroot in olive oil, season and roast for 25 to 35 minutes. Marinate free-range rump steak in olive oil and a crack of black pepper.
Place a saucepan over a medium to high heat, add pomegranate juice and sugar and simmer for 10 to 15 minutes, or until reduced and sticky.
Allow to cool. Fry the steak in a smoking hot pan for 5 minutes a side, then set aside. Serve sliced with the roast beetroot, drizzled with the pomegranate reduction and topped with crumbled plain feta*.