Beef Fillet with Pomegranate Balsamic Jelly
Michael Chinnery from Divinity Olive estate shares his favourite way to enjoy your premium steak.
This serves 4 people an impressive meal in less time than it takes to drive for take outs.
It looks easy, it is easy and it tastes exquisite.
What you will need:
4 x 200g 2 cm steaks
NZ sea salt
300g fresh green salad
200g cherry tomatoes
The cheese barns organic kallarney blue cheese
Steak cooking tips:
- Remember to take your meat out of the fridge 30 minutes before cooking so it can be cooked at room temperature.
- Make sure your pan is very hot for a perfect sear. If a drop of water steams of upon landing then you’re good to go.
- Cover your steak in oil and sea salt.
- Once steak is cooked, rest for ten minutes before serving.
While your steak is cooking toss together fresh greens, cherry tomatoes, avocado, and pomegranate balsamic vinegar reduction.
Serve steak with a slice of blue cheese topped with pomegranate jelly and the salad on the side.
- Craig Hopkins