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45 minutes

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Rare-beef-and-beetroot roast with pomegranate sauce

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

About 750g thick centre-cut beef fillet
Olive oil
Sea salt and coarsely milled black pepper
6-8 medium-sized beetroots, scrubbed and cut into wedges

For the sauce

2 T pomegranate syrup
½ cup chicken stock

For serving

Salad of watercress, thinly sliced red onion and shreds of red cabbage

Method

Moisten the beef with olive oil. Brown it all over on top of the stove.
Season and moisten again with olive oil.
Meanwhile, oil the beetroot and arrange in a large roasting pan lined with a sheet of non-stick baking paper.
Season. Roast at 190ºC for 25 minutes.
Add the browned beef.
Combine the sauce ingredients and pour over the meat.
Roast at 190ºC for 10 minutes, then leave to rest in the turned-off oven for 10 minutes before serving with salad.