Summary

Ingredients

• 2 slices beef fillet (s) 50 g each
• 2 pomegranates
• 10 cherry tomato (s), mixed yellow and red
• 250 g rocket (rocket), cleaned
• 50 g parmesan cheese
• 25 g butter
• some sea salt (Fleur de Sel)
• some pepper, freshly ground
• Balsamico (thick crema the balsamic vinegar)
• in Parmesan one piece

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Instructions

1. Preheat the oven to 160 ° C.
2. Cut open the pomegranates, remove the seeds and collect them in a bowl. Mash the seeds in the bowl by hand so that the juice collects in the bowl.
3. Now sear the fillet steaks on both sides for about 90 seconds so that the pores close. Place the meat in an ovenproof dish and place in the preheated oven for about 12 minutes.
4. Halve the cherry tomatoes and after about 4 minutes add them to the pan in which the meat was fried beforehand. Fry for a maximum of 1 minute, always shaking well. Remove the cherries from the pan and set aside.
5. Put the pomegranate juice with a few seeds (if you like) in the pan, add a few dashes of crema di balsamico and bring to the boil. Lower the temperature, stir in the butter and then season with salt and pepper. Continue to boil down until the desired consistency is achieved.
6. Now the steaks come out of the oven and are wrapped in aluminum foil and left alone for about 1-2 minutes.
7. Meanwhile, arrange the rocket on the plates and spread the tomatoes along the edge. Unwrap the meat from the foil and arrange on the salad. Add the leaked meat juice to the sauce. Sprinkle a few dashes of the sauce over the meat and arrange the rest of it in a bowl on the table. Finally, cut some parmesan slivers from the cheese with a peeler and spread them over the plate.
8. A strong red wine, e.g. an Australian Shiraz, goes wonderfully with it.