Caramelized carrot and pomegranate beef
Cooking time:
50 minutes
Active time:
20 minutes
Complexity:
Average
A fresh variation on the theme of Middle Eastern cuisine: bright, spicy and fragrant! Instead of a tenderloin, you can take a rib-eye steak or striploin, and a lamb loin is also perfect .
See all recipes category Beef 
5
Recipe "Beef with caramelized carrots and pomegranate"
Ingredients for 2 servings
chilled beef tenderloin
500 g.
medium carrot
3 pcs.
shallots
2 pcs.
date syrup
1 tbsp. spoon
pomegranate
1 pc.
ghee
2 tsp
paprika, red pepper hot ground, turmeric
pinch by pinch
salt
Step 1/6
Peel the carrots, cut lengthways into 4 parts, and then across in half.
Step 2/6
Fry the carrots in melted butter, salt, add spices and date syrup, cover and simmer over medium heat for about half an hour.
Step 3/6
Meanwhile, clean the pomegranate, separate the grains from the peel.
Step 4/6
Peel the shallot bulbs, cut into half rings, add to the carrots and cook uncovered until the onion is golden.
Step 5/6
Cut the tenderloin across into slices about a centimeter thick. Fry the pieces on both sides in melted butter, the middle should remain pinkish. Salt the finished meat.
Step 6/6
Place carrot blocks with onions on plates, top with meat and sprinkle with pomegranate seeds
Ingredients for 2 servings
chilled beef tenderloin
500 g.
medium carrot
3 pcs.
shallots
2 pcs.
date syrup
1 tbsp. spoon
pomegranate
1 pc.
ghee
2 tsp
paprika, red pepper hot ground, turmeric
pinch by pinch
salt
Nutritional value per 100 g
Calories
187 kcal
Proteins
18 g
Fats
8 g
Carbohydrates
9 g
Saturated fat
3 g
Dietary fiber
2 g
Added sugar
1 g
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