Beef Tenderloin with Pomegranate Sauce & Farro Pilaf

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.

Prep Time:
1 hrs
Additional Time:
30 mins
Total Time:
1 hrs 30 mins
8 servings


  • 1 (2 pound) beef tenderloin, trimmed

  • 1 ½ teaspoons kosher salt, divided

  • ¾ teaspoon ground pepper, divided

  • 2 tablespoons grapeseed oil, divided

  • ½ cup finely chopped shallot, divided

  • 1 clove garlic, minced

  • 1 ¼ cups farro, rinsed

  • 2 ½ cups low-sodium beef broth, divided

  • 1 teaspoon ground cumin

  • ½ cup pomegranate juice

  • ½ cup dry red wine

  • 2 tablespoons pomegranate molasses

  • 1 tablespoon balsamic vinegar

  • 2 sprigs fresh thyme

  • 1 ½ tablespoons cold butter, cubed

  • ½ cup pomegranate arils, plus more for garnish

  • ½ cup chopped unsalted pistachios

  • 1 teaspoon lemon zest

  • Fresh mint for garnish


  1. Preheat oven to 400 degrees F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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 (per serving)

414 Calories
17g Fat
33g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 414
% Daily Value *
Total Carbohydrate 33g 12%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 30g 61%
Total Fat 17g 22%
Saturated Fat 5g 24%
Cholesterol 70mg 23%
Vitamin A 268IU 5%
Vitamin C 3mg 3%
Folate 21mcg 5%
Sodium 438mg 19%
Calcium 54mg 4%
Iron 3mg 17%
Magnesium 34mg 8%
Potassium 507mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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