Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rice
Beef fillet medallions
Sauce
How it's done
Rice
Heat the oil in a pan. Sauté the onion and thyme. Pour in the water, add the rice, season with salt, bring to the boil. Cover and cook over a medium heat for approx. 45 mins., stirring occasionally. Drain the rice, if necessary. Mix in the balsamic and pomegranate seeds.
Beef fillet medallions
Heat the clarified butter in a non-stick frying pan, season the beef medallions, fry for approx. 3 mins. on each side. Remove, cover and leave to rest for approx. 5 mins.
Sauce
Heat the butter in the same pan, add the onion and thyme, sauté for approx. 2 mins. Pour in the port and loosen any bits that have stuck to the pan. Pour in the grapefruit juice, season. Reduce the sauce to half the amount, mix the cornflour with the water, pour into the pan while stirring, bring to the boil, remove the thyme. Mix in the pomegranate seeds. Plate up the meat and rice, serve with the sauce.
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