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Seared Beef w/ Radish and Beet

Seared Beef w/ Radish and Beet


  • 4/6-oz Legacy 72™ Angus by Eagle Ridge® Beef Tenderloins
  • TT Salt & Pepper
  • 1 lb Purple Radishes, sliced
  • 1 lb Red Beets, roasted, peeled, & sliced
  • ¼ C Olive Oil
  • ¼ Pomegranate Syrup
  • Micro Ruby Radish, for garnish
  • Mini Crown Bulls Blood, for garnish
  • Edible Flowers, for garnish


  1. 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.
  2. Decoratively arrange sliced radishes and beets on four serving platters.
  3. 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.
  4. Top with garnishes such as ruby radish sprouts, bulls blood, and edible flowers.

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