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Fillet mignon with simple risotto
(0 votes)
Difficulty:
easy
Preparation:
35 min.
Preparation
ready in 3 hrs 10 mins
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Ingredients
for
4
- Ingredients
- 1 clove garlic cloves (grated)
- ½ inch fresh ginger (grated)
- 3 Tbsps soy sauce
- 1 tsp runny honey
- 4 Tbsps olive oil
- 21 ozs Beef fillet (ready to cook)
- 2 Tbsps vegetable oil
- 1 ½ cups natural Rice
- 1 cup Tofu (diced)
- 1 Tbsp fresh parsley (chopped)
- 1 pomegranate (seeds removed)
Preparation steps
1.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.
2.
Mix together the garlic, ginger, soy sauce, honey and the olive oil. Trim the meat and place in the marinade for around 2 hours.
3.
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.
4.
Cook the rice in boiling salt water until al dente.
5.
Fry the tofu in hot oil. Add the rice, stir in the parsley and season with 1-2 tbsp of the marinade.
6.
Place the pomegranate seeds and 1-2 tbsp of the marinade in a pot and heat through.
7.
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.
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