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Seared Beef with Radishes and Beets
Luscious filet mignon gets complexity from crunchy, peppery radishes and earthy beets—plus a punch of tang from pomegranate syrup. Light enough for a salad, hearty enough for an entree.
4 6-oz. filet mignons
Salt and pepper, to taste
1 lb. purple radishes, sliced
1 lb. red beets, roasted, peeled, and sliced
1/4 cup olive oil
1/4 cup pomegranate syrup
Micro ruby radish, for garnish
Micro bulls blood, for garnish
Edible flowers, for garnish
Rub each filet mignon with enough olive oil to just coat; season with salt and pepper. Heat a large iron skillet to high heat. Add meat, searing on one side until a brown crust forms. Flip and continue cooking until medium rare. Set aside to let meat rest.
Decoratively arrange sliced radishes and beets on four serving platters.
Slice each filet mignon. Arrange the slices atop vegetables on each serving platter. Using squirt bottles, drizzle remaining oil and pomegranate syrup on the edges of radish rounds. Top with garnishes such as ruby radish sprouts, bulls blood, and edible flowers.
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Entrees
Gluten Free
Salads