This recipe proves roasting then saucing with vibrant flavors is the best way to cook beef tenderloin. Double pomegranate--juice and molasses--lends fruity tartness to the sauce. Source: EatingWell Magazine, January/February 2020

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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned on all sides, 5 to 7 minutes total.

  • Transfer the skillet to the oven. Roast, flipping the beef once halfway, until an instant-read thermometer inserted in the thickest part registers 135 degrees F for medium-rare, 30 to 40 minutes.

  • Meanwhile, heat the remaining 1 tablespoon oil in a large saucepan over medium heat. Add 1/4 cup shallot; cook, stirring, until softened, 1 to 3 minutes. Add garlic and farro; cook, stirring, for 1 minute. Add 2 1/4 cups broth, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the liquid is absorbed, 35 to 40 minutes. Remove from heat.

  • Transfer the beef to a cutting board. Place the skillet over medium heat and add the remaining 1/4 cup shallot. Cook, stirring, for 2 minutes. Add the remaining 1/4 cup broth, pomegranate juice, wine, pomegranate molasses, vinegar and thyme. Bring to a boil, scraping up any browned bits. Cook until reduced to 1/2 cup, 7 to 10 minutes. Strain the sauce. Stir in butter, any accumulated juices on the cutting board and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

  • Stir pomegranate arils, pistachios and lemon zest into the farro. Slice the beef and serve with the sauce and farro. Garnish with mint and more pomegranate arils, if desired.

Nutrition Facts

414 calories; 17.3 g total fat; 4.8 g saturated fat; 70 mg cholesterol; 438 mg sodium. 507 mg potassium; 33 g carbohydrates; 4 g fiber; 8 g sugar; 30.4 g protein; 268 IU vitamin a iu; 3 mg vitamin c; 21 mcg folate; 54 mg calcium; 3 mg iron; 34 mg magnesium;