John Myers
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Winter Salad with Beef Fillet Tips with Pomegranate Dressing
The perfect winter salad with beef fillet tips with pomegranate dressing recipe with a picture and simple step-by-step instructions.
Dressing:
- 1 Pc. Pomegranate
- 100 ml Olive oil
- 50 ml Pomegranate cider vinegar
- 3 tbsp Pomegranate syrup
- 2 tsp Honey mustard
- 2 tsp Honey
- Salt and pepper
- Water
For the salad:
- 250 g Tomatoes
- 1 Pc. Oak leaf salad dark
- 250 g Arugula
- 250 g Lamb’S lettuce
- 0,5 Pc. Cucumber
- 200 g Walnuts
- 500 g Beef fillet tips
Focaccia:
- 250 g Flour
- Italian herbs
- 0,5 packet Yeast cubes
- 0,5 tsp Sugar
- 0,5 tsp Salt
- 3 tbsp Olive oil
Dressing:
- Cut the pomegranate in the middle, remove the seeds and place the seeds and the juice in a bowl. Please make sure that no white skins stick to the kernels. Add all other ingredients and season to taste.
Salad:
- Wash the lettuce. Pluck the lamb’s lettuce into individual leaves and remove the stems from the rocket. Pluck the oak leaf lettuce into bite-sized pieces. Drain well and put the salads together in a bowl. Quarter or halve the tomatoes. Remove the watery interior from the cucumber and quarter the unpeeled cucumber. Put the lettuce on the plates, garnish with tomatoes and cucumber. Chop a pack of walnuts and roast them in an ungreased pan and caramelize with sugar. Sear the beef fillet tips in a hot pan with a little olive oil, two sprigs of rosemary and a crushed clove of garlic for about 2 minutes until the outside of the meat is no longer pink. Finally, just pour the dressing over the salad, garnish the meat on the leaves and distribute the warm walnuts on the plate.
Focaccia:
- Mix the flour, herbs and salt. Dissolve the yeast and sugar in 150 ml of lukewarm water and add to the flour mixture. Add olive oil and shape into a bump. Let it rise for half an hour in a warm place. Shape the dough into a loaf of bread and press the surface with your fingertips to create an irregularity. Bake at 200 ° on the lowest rail for 20 minutes. Then brush with a little olive oil and bake for another 10 minutes.
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