Hmm... I just made some pomegranate marinated filet mignon - hmmm

[Rabrrrrrr]

Not quite sure what I think about it. I certainly didn't sauce it well, but I've been trying to eat my fridge empty, so the pickin' were pretty slim.

I marinated the filet in pomegranate juice (pure stuff, none of that shit with the HFCS in it) for a couple days, took it out, patted it dry and pan fried it to a medium rare. Then I put in a dose of minced shallot, some chopped mushrooms, and a few chopped artichoke hearts (like I said, I'm trying to eat the fridge empty...), then poured in the veloute. It was a good sauce, but not quite the sauce the steak needed - which I figured it would be, so I served it in a bowl instead of pouring it over the steak. The sauce pretty much destroyed the pomegranate flavoring.

I also had a filet marinated in Soy-Ve Teriyaki sauce (the absolute best brand of teriyaki in the world) which I fried along with the other one.

The pomegranate steak, even though it had marinated for three days, had only a light flavor of the fruit in it - very delicate. It was quite lovely in its subtleness, really. I think I should have made a sauce with more juice, along with some sliced apricots, maybe just a smattering of oyster mushrooms, and then maybe served some insanely thinly sliced orso onion strips raw on top.

[Ms_Dem_Meanor]

1. Your makin me hungry!!!

:P

[Strawman]

2. That sounds great

And you're right about Soy-Vay. Good stuff.

[tandot]

3. My favorite piece of meat ever...Filet Mignon....HMMMMMMMMMM

I am not sure about the pomegranate juice...I usually mix it with vodka (Ketel One)