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🍽️ Tender Beef Fillet with Pomegranate Sauce

519 kcal · 30 min · 4 servings

Ingredients

• 1 garlic clove
• 15 g ginger (1 piece)
• 3 tbsp soy sauce
• 1 tsp liquid honey
• 5 tbsp olive oil
• 500 g beef fillet
• pepper
• 200 g brown rice
• salt
• 2 sprigs parsley
• 150 g tofu
• 1 pomegranate

Instructions

1. 1. Peel the garlic clove and the piece of ginger.
2. 2. Grate the garlic and ginger finely.
3. 3. Mix the grated vegetables with soy sauce, honey, and three tablespoons of oil.
4. 4. Rinse the meat and pat it dry.
5. 5. Remove all skins, sinews, and fat edges from the meat.
6. 6. Coat the meat in the marinade.
7. 7. Let the meat marinate in the refrigerator for about two hours.
8. 8. Take the meat out of the marinade and pat it dry.
9. 9. Heat one tablespoon of oil in a pan.
10. 10. Sear the meat on all sides in the hot pan.
11. 11. Remove the meat from the pan.
12. 12. Season the meat with pepper.
13. 13. Preheat the oven to 160 degrees (convection 140 degrees or gas level 1 to 2).
14. 14. Cook the meat in the oven for about 30 minutes.
15. 15. Cook the rice in salted water according to the package instructions.
16. 16. Wash the parsley.
17. 17. Finely chop the parsley.
18. 18. Cut the tofu into small cubes.
19. 19. Heat the remaining oil in the pan.
20. 20. Fry the tofu until golden brown on all sides.
21. 21. Add the cooked rice to the pan.
22. 22. Fold the chopped parsley into the rice.
23. 23. Season the rice mixture with two tablespoons of the marinade.
24. 24. Halve the pomegranate.
25. 25. Remove the seeds from the pomegranate.
26. 26. Warm the pomegranate seeds with two tablespoons of marinade in a pot.
27. 27. Take the meat out of the oven.
28. 28. Let the meat rest for a short time.
29. 29. Slice the meat.
30. 30. Divide the rice among four plates.
31. 31. Place the meat slices on top of the rice.
32. 32. Drizzle the dish with the pomegranate sauce.

Nutrition per serving

• kcal: 519
• Protein: 37 g · Fett/Fat: 21 g · Carbs: 44 g