for 4 person

Rice

1 tbsp	olive oil
1	red onion, finely chopped
¼ bunch	thyme, finely chopped
6 dl	water
250 g	Venere rice
1 tsp	salt
1 tbsp	balsamic vinegar
70 g	pomegranate seeds

Beef fillet medallions

	clarified butter
4	beef fillet medallions (each approx. 150 g)
¾ tsp	salt
1 tsp	pepper

Sauce

1 tbsp	butter
1	red onion, finely chopped
2 sprig	thyme
1 ½ dl	red port
1 ½ dl	grapefruit juice
½ tsp	salt
½ tsp	pepper
1 tsp	Maizena cornflour
1 tbsp	water
70 g	pomegranate seeds

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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