Fillet Mignon with Simple Risotto
ready in 3 h. 10 min.
- 1 clove garlic cloves (grated)
- ½ inch fresh ginger (grated)
- 3 tablespoons soy sauce
- 1 teaspoon runny honey
- 4 tablespoons olive oil
- 21 ounces Beef fillet (ready to cook)
- 2 tablespoons vegetable oil
- 1 ½ cups natural Rice
- 1 cup Tofu (diced)
- 1 tablespoon fresh parsley (chopped)
- 1 pomegranate (seeds removed)
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.
Mix together the garlic, ginger, soy sauce, honey and the olive oil. Trim the meat and place in the marinade for around 2 hours.
Remove the meat from the marinade, pat dry and fry in hot oil on all sides. Remove from the pan, season with with ground black pepper and transfer to the oven for around 30 min.
Cook the rice in boiling salt water until al dente.
Fry the tofu in hot oil. Add the rice, stir in the parsley and season with 1-2 tbsp of the marinade.
Place the pomegranate seeds and 1-2 tbsp of the marinade in a pot and heat through.
Remove the meat from the oven, leave to rest for a few minutes and then slice. Arrange the rice on plates, place the meat on top and serve drizzled with the pomegranate sauce.