Pomegranate seared beef with roast beetroot
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- Abigail Donnelly
- 2
- Easy
- Fat conscious
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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*
Cooking Instructions
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*.
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