- 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
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.