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Beef medallions with black rice
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 536
  • Fat about 14g
  • Carbohydrates about 61g
  • Protein about 38g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 0.25 bunch thyme, finely chopped
  • 6 dl water
  • 1 tsp salt
  • 250 g Venere rice
  • 70 g pomegranate seeds
  • 1 tbsp balsamic vinegar
Beef fillet medallions
  • clarified butter
  • 0.75 tsp salt
  • 4 beef fillet medallions (each approx. 150 g)
  • 1 tsp pepper
  • 1 tbsp butter
  • 1 red onion, finely chopped
  • 2 sprigs thyme
  • 1.5 dl red port
  • 1.5 dl grapefruit juice
  • 0.5 tsp pepper
  • 1 tsp Maizena cornflour
  • 0.5 tsp salt
  • 70 g pomegranate seeds
  • 1 tbsp water
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And that's how it's done
And that's how it's done
Heat the oil in a pan. Sauté the onion and thyme. Pour in the water, add the rice, season with salt, bring to the boil. Cover and cook over a medium heat for approx. 45 mins., stirring occasionally. Drain the rice, if necessary. Mix in the balsamic and pomegranate seeds.
Beef fillet medallions
Heat the clarified butter in a non-stick frying pan, season the beef medallions, fry for approx. 3 mins. on each side. Remove, cover and leave to rest for approx. 5 mins.
Heat the butter in the same pan, add the onion and thyme, sauté for approx. 2 mins. Pour in the port and loosen any bits that have stuck to the pan. Pour in the grapefruit juice, season. Reduce the sauce to half the amount, mix the cornflour with the water, pour into the pan while stirring, bring to the boil, remove the thyme. Mix in the pomegranate seeds. Plate up the meat and rice, serve with the sauce.