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🍽️ Juicy Beef Fillet with Hasselback Potatoes and Green Beans in Pomegranate Jus

682 kcal · 30 min · 4 servings

Juicy Beef Fillet with Hasselback Potatoes and Green Beans in Pomegranate Jus Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Turn the oven to 240 degrees fan-forced and let it preheat.
  2. 2. Rinse the beef fillets under cold water and pat them dry with kitchen paper.
  3. 3. Set the meat aside to let it reach room temperature.
  4. 4. Wash the potatoes thoroughly.
  5. 5. Place a potato between two wooden spoons so the bottom does not get cut through.
  6. 6. Slice the potato into about 0.3-centimeter thick slices until you are almost at the end.
  7. 7. Repeat the process with all the potatoes.
  8. 8. Place the hasselback potatoes with the cut side facing up on a baking sheet.
  9. 9. Drizzle two tablespoons of oil over the potatoes.
  10. 10. Season the potatoes generously with salt.
  11. 11. Bake the potatoes for 25 to 30 minutes in the preheated oven.
  12. 12. Cut the butter into small cubes.
  13. 13. Place the butter cubes in the refrigerator to keep them cold.
  14. 14. Cut the pomegranates in half.
  15. 15. Squeeze the juice from three pomegranate halves (this yields about 150 milliliters).
  16. 16. Tap the fourth pomegranate half with a spoon to release the seeds.
  17. 17. Cut the shallot in half.
  18. 18. Remove the skin from the shallot.
  19. 19. Dice the shallot very finely.
  20. 20. Rinse the thyme under cold water.
  21. 21. Dry the thyme carefully.
  22. 22. Strip the thyme leaves from the woody stems.
  23. 23. Wash the green beans.
  24. 24. Trim the ends of the green beans.
  25. 25. Bring about one liter of water with salt to a boil in a pot.
  26. 26. Cook the green beans for about 5 minutes in the boiling salted water.
  27. 27. Drain the beans in a colander.
  28. 28. Shock the beans immediately with cold water to fix the color.
  29. 29. Place the drained beans back into the pot and keep them warm.
  30. 30. Heat two tablespoons of oil in a pan over high heat.
  31. 31. Sear the beef steaks for about 2 minutes on each side.
  32. 32. Season the steaks with salt and pepper.
  33. 33. Wrap the steaks in aluminum foil.
  34. 34. Let the steaks rest in the foil to allow the juices to distribute.
  35. 35. Heat the same pan again over high heat.
  36. 36. Sauté the diced shallot for about 1 minute in the drippings.
  37. 37. Deglaze the pan with the pomegranate juice.
  38. 38. Pour in the broth.
  39. 39. Season the sauce with salt and pepper.
  40. 40. Add the thyme leaves to the sauce.
  41. 41. Let the sauce simmer gently for about 3 minutes.
  42. 42. Gradually stir the cold butter cubes into the sauce.
  43. 43. Continue stirring until the sauce thickens slightly.
  44. 44. Remove the pan from the heat so the sauce stops cooking.
  45. 45. Gently fold the pomegranate seeds into the sauce.
  46. 46. Remove the hasselback potatoes from the oven.
  47. 47. Serve the potatoes, steaks, green beans, and sauce on plates.
  48. 48. Enjoy your meal!

Nutrition per serving