Grilled fillet of beef with pomegranate and feta
Grilled beef tenderloin with pomegranate and feta is a festive main course packed with flavour: juicy beef, fresh lemon, aromatic mint and parsley, sweet and sour pomegranate seeds, and a salty kick of feta. Serve with spiced brown rice, roasted bell peppers, and crunchy pistachios - it looks impressive but is really very easy to make!
Equipment
grill pan
citrus zest
Servings servings
Ingredients
- 600 g beef tenderloin
- 1.5 pomegranates
- 20 g feta
- 300 g brown rice
- 20 g mint (fresh)
- 2 tbsp parsley (fresh flat-leaf parsley, chopped)
- 3 spring onions (in rings)
- 1.5 lemons (zest and juice)
- olive oil
- 50 g pistachio nuts
- 400 g red bell pepper (from a jar, roasted)
- salt (to taste)
- pepper (to taste)
Instructions
Preparation
- Cook the 300 g brown rice according to the package instructions until just tender. Drain, let it steam dry for a moment, and put the pan with the lid back on the turned-off stove - this keeps it warm and makes it nice and fluffy.
- Chop the 20 g mint and 2 tbsp parsley, slice the 3 spring onions into thin rings, and grate/squeeze the 1.5 lemons. Roast the 50 g pistachio nuts briefly in a dry pan (beware: they burn quickly!), roughly chop them, and set aside. Halve the 1.5 pomegranates and tap out the seeds with the rounded side of a spoon. Let them drain in a sieve.
Cooking
- Toss the warm rice with the mint, parsley, spring onion, lemon zest, and juice. Add a drizzle of olive oil and some pepper. Stir in three-quarters of the pomegranate seeds and 50 g pistachio nuts - save the rest for garnish later.
- Drain the 400 g red bell pepper and briefly fry them in a little oil in the grill pan to give them some colour. Set them aside for a moment.
- Rub the 600 g beef tenderloin all over with oil, salt, and pepper. Grill on high heat for 2-3 minutes per side (turn every minute for a nice crust). Let the meat rest for 5 minutes on a plate - this keeps it juicy and makes it easier to slice!
To serve
- Slice the beef tenderloin. Spoon the rice onto a large platter, spread the roasted peppers over it, and place the meat on top. Crumble the 20 g feta over it, sprinkle the reserved pomegranate seeds and pistachios on top… and enjoy!
Notes
Let the grilled beef tenderloin rest for 5 minutes after grilling; it stays juicier and slices more beautifully. Tap the seeds out of the pomegranate over a bowl of water: the membranes float, the seeds sink. No fresh pomegranate? Then use (drained) pomegranate seeds from a packet.
Nutrition
Calories: 400kcal
Tried this recipe?Let me know what you think!
Grilled fillet of beef with pomegranate and
my pick
this week
This grilled beef tenderloin with roasted peppers, fresh mint, and crunchy pistachios is a perfect combination of savory and sweet. The juicy peppers and feta provide a wonderful flavour balance, while the pomegranate adds a fresh touch. Ideal for sharing.
