Beef fillet in pomegranate sauce on rocket salad with Parmesan shavings

Ingredients for 2 servings:

• 2 slice(s) of beef fillet(s), 250 g each
• 2 pomegranates
• 10 cherry tomatoes, yellow and red mixed
• 250 g arugula (rocket), cleaned
• 50 g Parmesan
• 25 g butter
• some sea salt (fleur de sel)
• some pepper, freshly ground
• Balsamic vinegar (thick crema die Balsamic vinegar)
• e.g. Parmesan cheese in a piece

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Simply sophisticated – simply sophisticated!

Preheat the oven to 160°C. Cut open the pomegranates, scoop out the seeds, and place them in a bowl. Crush the seeds by hand in the bowl so that the juice collects in the bowl. Sear the fillet steaks on both sides for about 90 seconds until the pores close. Place the meat in an ovenproof dish and place in the preheated oven for about 12 minutes. Halve the cherry tomatoes and, after about 4 minutes, add them to the pan in which the meat was previously cooked. Sear for a maximum of 1 minute, shaking well every now and then. Remove the cherries from the pan and set aside. Add the pomegranate juice and a few seeds (if desired) to the pan, add a few dashes of balsamic vinegar, and bring to a boil. Reduce the heat, stir in the butter, and then season with salt and pepper. Continue to simmer until the desired consistency is reached. Now the steaks come out of the oven and are wrapped in aluminum foil and left to rest for about 1-2 minutes. Meanwhile, arrange the arugula on the plates and scatter the tomatoes around the edge. Unwrap the meat from the foil and arrange it on top of the salad. Add any meat juices to the sauce. Drizzle a few drops of the sauce over the meat and arrange the rest in a bowl on the table. Finally, use a vegetable peeler to cut a few shavings of Parmesan cheese from the cheese and scatter them over the plate. A full-bodied red wine, such as an Australian Shiraz, goes wonderfully with this.