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.

Lynda Balslev
Source: EatingWell Magazine, January/February 2020


Recipe Summary

1 hr
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • 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; protein 30.4g 61% DV; carbohydrates 33g 11% DV; exchange other carbs 2; dietary fiber 4g 16% DV; sugars 7.6g; fat 17.3g 27% DV; saturated fat 4.8g 24% DV; cholesterol 70.4mg 24% DV; vitamin a iu 268.4IU 5% DV; vitamin c 2.8mg 5% DV; folate 21mcg 5% DV; calcium 53.5mg 5% DV; iron 3mg 17% DV; magnesium 34mg 12% DV; potassium 507.4mg 14% DV; sodium 438.4mg 18% DV.