Fillet steak in tangy pomegranate sauce with blue cheese
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious
- 5 minutes
- 15 minutes
- Raka Biography Shiraz 2013
- Buy Ingredients Here
Ingredients
- 800 g beef fillet, at room temperature
- 3 T butter
- 1 cup pomegranate concentrate
- Sea salt and freshly ground black pepper, to taste
- 200 g Danablu cheese
- Pomegranate rubies, to garnish
Cooking Instructions
Rub the steak with the butter and allow to rest for 10 minutes, then place in a dry pan over a high heat.
Sear the steak evenly all over to form a caramelised crust. Add the pomegranate concentrate and reduce the heat to medium.
Turn the steak to coat it in the juice, then remove it from the pan and set aside. Remove the pan from the heat.
Allow the fillet to rest for 5 minutes, then slice it. Return to the pan and add the blue cheese, allowing it to melt over the steak.
Serve with freshly ground black pepper and garnish with pomegranate rubies.
Cook’s note: Enjoy this delicious steak and sauce cooked quickly in the pan on your gas cooker or on a gas bar such as a Weber. While you're at it, grill a few slices of bread to make the ultimate steak-and-cheese sandwich.
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