Rare-beef-and-beetroot roast with pomegranate sauce

Rare-beef-and-beetroot roast with pomegranate sauce

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  • 4
  • Easy
  • Carb Conscious
  • 20 minutes
  • 45 minutes
  • Hartenberg Merlot 2003


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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