Beef Tenderloin With Pomegranate Chutney Recipe

Name: Beef Tenderloin With Pomegranate Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Preheat oven to 425u00b0. 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 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0). 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 8-10 minutes or until tender. 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.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons minced fresh thyme, 1 tablespoon minced fresh rosemary, 1 tablespoon brown sugar, 1 teaspoon sea salt, and more.

Yes, Beef Tenderloin With Pomegranate Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Tenderloin With Pomegranate Chutney

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