Holiday Tenderloin with Pomegranate Sauce
Cut: Tenderloin Roast
Preparation Time: 15 Minutes
Cook Time: 40 to 50 Minutes |
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Main Ingredients:
3 to 4 pound center-cut beef tenderloin roast
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1- 8 ounce wheel Petit Fr?re cheese, or any soft, ripened cheese, or Provolone, sliced
Pomegranate Sauce
1/2 cup pomegranate juice
1 1/2 cup pomegranate seeds
1 1/4 cup sugar
1 medium apple, peeled, cored and chopped
Directions:
- Heat oven to 425F. Heat oil in large nonstick skillet over medium heat until hot. Place tenderloin roast in skillet; brown evenly. Remove roast from skillet and place on a rack in a shallow roasting pan. Season with salt and pepper. Insert ovenproof meat thermometer so tip is centered in thickest part. Do not add water or cover.
- Roast in 425F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness. Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degreesF to reach 145F for medium rare; 160F for medium.)
- While tenderloin roast is in oven, prepare Pomegranate Sauce. In a saucepan heat pomegranate juice to boiling; reduce heat. Simmer until reduced to 1/4 cup. Add remaining ingredients; return to boiling. Reduce heat. Boil gently, uncovered, for 20 to 25 minutes. Stir occasionally until mixture is consistency of honey. Remove pan from heat and cool completely. Mixture can be made ahead and refrigerated for up to one month. Makes 1 1/2 cups.
- Carve roast into 1/2-inch thick slices. Arrange on a platter putting cheese slices between each beef slice. Drizzle with sauce and serve. Makes 8-10 servings.
Recipe Tips:
- A 6 pound tenderloin will serve 10 to 12 people and a 3 to4 pound tenderloin will serve 6 to 8 people.
- Opening a pomegranate-Cut off crown (pointed end), score skin, and submerge in bowl of cool water. Break fruit open under water to release seeds, which will sink to bottom. Discard white membrane, strain water. The seeds are ready to eat or cook.
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