Beef Fillet with Pomegranate Balsamic Jelly

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Michael Chinnery from Divinity Olive estate shares his favourite way to enjoy your premium steak.

This serves 4 people an impressive meal in less time than it takes to drive for take outs.

It looks easy, it is easy and it tastes exquisite.

 

Beef Fillet with Pomegranate Balsamic Jelly


What you will need:

4 x 200g 2 cm steaks

NZ sea salt

Divinity extra virgin olive oil

Divinitys balsamic vinegar reduction

300g fresh green salad

200g cherry tomatoes

1 avocado

Divinity’s pomegranate balsamic jelly

The cheese barns organic kallarney blue cheese

 

Steak cooking tips:

  • Remember to take your meat out of the fridge 30 minutes before cooking so it can be cooked at room temperature.
  • Make sure your pan is very hot for a perfect sear. If a drop of water steams of upon landing then you’re good to go.
  • Cover your steak in oil and sea salt.
  • Once steak is cooked, rest for ten minutes before serving.

Assembly:

While your steak is cooking toss together fresh greens, cherry tomatoes, avocado, and pomegranate balsamic vinegar reduction. 

Serve steak with a slice of blue cheese topped with pomegranate jelly and the salad on the side.

 

 

 

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  • Craig Hopkins