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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
 

  1. Mashed potatoes: Boil the potatoes until soft, mash them, then mix in the olive oil, yogurt, milk, salt and pepper until creamy.
  2. 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.
  3. 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.
  4. Let the steak rest for 5 minutes, then slice.
  5. Serve with mashed potatoes, spoon over the wine–pomegranate sauce and garnish with fresh pomegranate seeds.

NOTES

  • Pomegranate adds natural sweetness and brightness without any sugar.
  • You can sprinkle extra pomegranate seeds on top of the mash for presentation.
  • For a deeper sauce flavour, reduce the liquids even longer.
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