- STEP 1
Prepare the rice pilaf. Rinse the rice under cold water for 1-2 times. Fry the chopped shallot with 1 tablespoon olive oil until lightly caramelized. Add the rice and stir for 1 minute. Add two cups of water, optional 2 cloves, salt and peper to taste and cook on low covered with a cartouche or a lid until the water is absorbed and the rice is cooked. Stir in the grated Parmesan, chopped basil, lemon zest and adjust the taste with more Parmesan if needed, or more basil
- STEP 2
Cut the pomegranate in half and remove the seeds of one half in a bowl filled with water to avoid splashing of juice. Blitz the removed seeds until most of the juice is extracted. Do not blend the seed cores or it will be slightly bitter. Strain the juice in a bowl and leave it to place the beef. Reserve the other half of pomegranate seeds for decoration
- STEP 3
Cook the beef: season generously with salt and pepper on both sides and heat 2 tbsp olive oil on medium-high heat in a pan and add the thyme and the beef. Cook the beef turning ever so often until nicely colored and the beef is medium-rare (you can test this by touching the beef). Halfway, add the lightly crushed garlic cloves and 2 knobs of butter, and baste the beef with the oil and butter.
Take out the beef and let it sit in the pomegranate juice
- STEP 4
Cook the mushrooms on medium-high heat with one sprig of thyme and butter, then midway add 1 tbsp fish sauce and 2 tbsp soy sauce and let it glaze. You can omit the soy sauce and season with salt instead. Remove the mushrooms along with the juices in a bowl
- STEP 5
Shave 18 thin strips of marrow with a peeler, about 1 inch wide each, and season with salt pepper and turmeric then fry in batches until it softens and it's lightly caramelized around the edges. Remove and assemble 6 roll sheets by placing 3 overlapping strips. Fill the roll sheets with half a tablespoon of rice filling then roll the sheets and stand them up. Press the filling towards the bottom of the roll to make them stand up easily
- STEP 6
Reduce the marinating pomegranate juice on high heat to a syrup.
To assemble, cut the beef tenderloin in 6 pieces and divide the mushrooms on 2 plates, then place 3 beef strips on top, 3 rolls and some of the mushroom juice and pomegranate syrup on the beef. Decorate with pomegranate seeds for a jewel like effect