Name: HEALTHY BEEF TENDERLOIN WITH MASHED POTATOES & RED WINE–POMEGRANATE SAUCE
Total time: 45 min
Ingredients: Ingredients; For the beef fillet:; 2 beef tenderloin steaks (200 g each); 1 tbsp olive oil; 1 garlic clove (minced); 2 sprigs thyme or rosemary; Salt & freshly ground pepper; For the light mashed potatoes:; 600 g potatoes; 2 tbsp olive oil; 100 g Greek strained yogurt (optional, low-fat); 50 ml warm milk (optional, low-fat); Salt & white pepper; For the red wine–pomegranate sauce:; 150 ml dry red wine; 80 ml beef or vegetable stock; 50 ml fresh pomegranate juice; 2 tbsp pomegranate seeds (for garnish); 1 small onion (finely chopped); 1 tsp Dijon mustard; 1 tsp olive oil; Salt & pepper

HEALTHY BEEF TENDERLOIN WITH MASHED POTATOES & RED WINE–POMEGRANATE SAUCE

A classic steak served in a healthier way, tender beef fillet with light mashed potatoes and a bright, fruity red wine–pomegranate sauce that adds freshness and depth of flavour.

TIME: 45 MINUTES

DIFFICULTY: MEDIUM

SERVINGS: 2

NUTRITIONAL FACTS

Calories

450

Fats

18 g

Saturates

4 g

Carbs

38 g

Sugars

7 g

Protein

38 g

Fibre

4 g

Salt

1.1 g

Nutrition values are estimated per serving and may vary depending on the ingredients used.

INGREDIENTS

Ingredients
For the beef fillet:
2 beef tenderloin steaks, 200 g each
1 tbsp olive oil
1 garlic clove, minced
2 sprigs thyme or rosemary
Salt & freshly ground pepper
For the light mashed potatoes:
600 g potatoes
2 tbsp olive oil
100 g Greek strained yogurt, optional, low-fat
50 ml warm milk, optional, low-fat
Salt & white pepper
For the red wine–pomegranate sauce:
150 ml dry red wine
80 ml beef or vegetable stock
50 ml fresh pomegranate juice
2 tbsp pomegranate seeds, for garnish
1 small onion, finely chopped
1 tsp Dijon mustard
1 tsp olive oil
Salt & pepper

EQUIPMENT

Pot
Heavy skillet (cast iron or non-stick)
Potato masher or hand mixer
Spatula / wooden spoon

METHOD

Mashed potatoes: Boil the potatoes until soft, mash them, then mix in the olive oil, yogurt, milk, salt and pepper until creamy.
Sauce: Sauté the onion in olive oil, deglaze with red wine and reduce by half. Add the stock, pomegranate juice and mustard. Simmer until lightly thickened.
Steak: Pat the fillets dry. Heat the skillet well, add olive oil and cook the steaks for 3–4 minutes per side (medium-rare). Add garlic and thyme at the end for aroma.
Let the steak rest for 5 minutes, then slice.
Serve with mashed potatoes, spoon over the wine–pomegranate sauce and garnish with fresh pomegranate seeds.