Recipes

Beef

Beef Tenderloin with Pomegranate Chutney

Ingredients

• 2 tablespoons minced fresh thyme
• 1 tablespoon minced fresh rosemary
• 1 tablespoon brown sugar
• 1 teaspoon sea salt
• 1 teaspoon freshly ground pepper
• 1 beef tenderloin roast (3 pounds)
• 2 tablespoons Dijon mustard
• CHUTNEY:
• 1 pomegranate
• 2 tablespoons olive oil
• 1 medium tart apple, peeled and chopped
• 4 shallots, coarsely chopped
• 2 tablespoons minced fresh gingerroot
• 1 garlic clove, minced
• 1/4 cup sugar
• 1/4 cup brandy
• 1/4 cup cider vinegar
• 1/4 teaspoon sea salt
• 1/4 teaspoon coarsely ground pepper

Description

1. Preheat oven to 425°. In a small bowl, mix thyme, rosemary, brown sugar, salt and pepper. Place tenderloin on a rack in a shallow roasting pan. Brush mustard over roast; sprinkle with herb mixture. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-45 minutes. Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.
2. Meanwhile, for chutney, cut pomegranate in half. Working over a small bowl and using a small spoon, separate pomegranate seeds from membranes, placing seeds in bowl and discarding membranes. In a large skillet, heat oil over medium heat. Add apple and shallots; cook and stir until tender, 8-10 minutes. Add ginger and garlic; cook 1 minute longer. Remove from heat. Add sugar, brandy, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened. Stir in pomegranate seeds; heat through. Serve with roast.