Cappadocia Special Recipe

Prepare and Marinate Beef

Pat the beef fillet dry with paper towels. In a bowl combine 1 cup yogurt, minced garlic, grated shallot, 2 tbs olive oil, ground cumin, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Coat the beef thoroughly with the yogurt marinade, cover and refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before cooking to come toward room temperature.

Sear and Roast

Preheat oven to 400°F (200°C). Heat a heavy oven-safe skillet over high heat until very hot. Add a thin film of oil. Sear the marinated beef fillet on all sides until nicely browned, about 2 minutes per side. Transfer the skillet to the oven and roast for 8–12 minutes for medium-rare (internal 125–130°F / 52–54°C), adjusting for thickness and desired doneness. Remove from oven and rest the beef on a cutting board loosely tented with foil for 8–10 minutes before slicing.

Sauté Peppers and Aromatics

While the beef roasts, heat 1 tbs olive oil in a large skillet over medium-high heat. Add the thinly sliced shallot and sliced garlic and sauté for 1–2 minutes until fragrant and translucent. Add the mixed pepper strips and cook, stirring occasionally, until they begin to soften and blister, about 6–8 minutes.

Add Tomatoes and Season

Add the diced roma tomatoes, 1/2 tsp salt and 1/4 tsp black pepper to the peppers. Cook another 4–5 minutes until the tomatoes break down slightly but still hold some shape. Remove from heat and keep warm.

Make Pomegranate Pan Sauce

After removing the beef from the skillet used for searing (reserve any browned bits), put that skillet over medium heat on the stovetop. Add 1 tbs butter and the pomegranate molasses, 1/4 cup stock, honey and 1 tsp red wine vinegar. Scrape browned bits from the pan with a wooden spoon and simmer gently for 3–4 minutes until the sauce slightly reduces and coats the back of a spoon. Taste and adjust balance: add a touch more honey if too tart, or another 1 tsp vinegar if too sweet. If the skillet is too hot, lower heat so sauce does not burn. Stir in the reserved vegetables (or spoon vegetables into the sauce) to warm them in the glaze for 1 minute.

Finish Sauce

Swirl in the remaining 1 tbs butter off heat for gloss. If sauce is too thick, add up to 1–2 tbs stock to loosen. Keep warm.

Prepare Yogurt

In a small bowl combine 1 cup plain yogurt, 1/2 tsp lemon juice, 1/4 tsp salt and optional 1/2 tsp dried mint or sumac. Stir until smooth and set aside at room temperature. This provides a cooling bed for the beef and vegetables.

Slice the rested beef fillet into 1/2-inch medallions. Spoon a generous layer of the yogurt base onto a warmed serving platter or individual plates. Arrange the pepper and tomato mixture over the yogurt. Lay beef medallions on top of the vegetables. Spoon the pomegranate glaze over the beef and vegetables. Garnish with fresh pomegranate seeds and chopped parsley if using. Serve immediately.