Honey and vodka-marinated beef

Method

1. Trim the meat of all sinews and excess fat. Combine the marinade ingredients and coat the meat evenly. Wrap tightly in cling film and refrigerate for 24-48 hours.

2. For the sauce, whisk together the egg yolk and mustard, then add the oil slowly to make a mayonnaise. Stir in the salt, sugar and sauces.

3. For the salad, cube the tomatoes and place in a large mixing bowl. Peel and cube the avocado, discarding the stone, and add to the tomatoes, mixing gently. Now add the grated onion and season to taste with salt and pepper. Add the pomegranate molasses and sprinkle with the sumac.

4. To serve, unwrap the beef and wipe off the marinade. Slice the meat as thinly as possible, arrange on a plate and sprinkle lightly with coarse sea salt.

5. Garnish the beef with a few rocket leaves and drizzle with the mustard sauce. Some crumbled, home-made croutons add a pleasant additional crunch, but are not essential. Serve with the salad and sprinkle with the fresh pomegranate seeds.

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Ingredients

350g free-range Beef fillet
coarse sea salt
rocket leaves, to garnish

For the marinade

3 tbsp vodka
1/2 tbsp clear honey
2 tbsp Red wine
1 tbsp Olive oil
2 tbsp Black peppercorns, crushed
1 tsp allspice berries, crushed
2 tbsp chopped fresh Chives
2 tbsp chopped fresh Parsley
1 tbsp caraway seeds, toasted and ground

For the mustard sauce

1 egg yolk
3 tbsp Dijon mustard
7 tbsp sunflower oil
1 big pinch Salt
1 pinch caster sugar
1/2 tbsp hot pepper sauce
1/4 tbsp Worcestershire sauce

For the salad

4 ripe vine tomatoes
1 ripe avocado
1 small red onion, grated
2 tbsp Pomegranate molasses
1/2 pomegranate, seeds only
1/2 tsp ground sumac

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