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( for 2 people )
250 g tenderloin
Half a pomegranate, seeds removed
40 gr İçim Butter
For the pomegranate sauce
50 ml İçim Chief Cream
100 ml pomegranate juice
20 gr Butter.
1 teaspoon granulated sugar
1 sprig thyme
Start by preparing the sauce first.
İçim Chef Boil the cream, pomegranate juice and fresh thyme in a saucepan and put it on the stove. Boil for a few minutes and let it thicken a little. Take it off the heat and remove the thyme from it.
Melt the granulated sugar in a pan without burning it. Mix the pomegranate juice and İçim Chef Cream mixture with the melted sugar and make it homogeneous. Add İçim Butter and mix quickly to turn it into a sauce. Heat the cast iron pan over high heat by applying some İçim Butter on it.
Place the tenderloin slices in a hot pan and cook by sealing both sides. Season with salt and pepper and remove from heat.
Heat 40 g of İçim Butter in another pan. Cut the asparagus in half, put it in the pan and fry for a few minutes. Add salt and pepper and remove from the stove.
Place the meat on the plate with pomegranate seeds and asparagus. Serve with pomegranate sauce on top.