The Christmas season is here and there’s nothing we love more than spending it with loved ones while enjoying some homemade food. We’ve asked around for special Christmas recipes and wanted to share a mouthwatering one for Beef Tenderloin with Pomegranate Chutney. We hope you enjoy it as much as we did!
Beef Tenderloin with Pomegranate Chutney
Total time: 60 minutes
2 tbsp Fresh thyme (minced)
1 tbsp Fresh rosemary (minced)
1 tsp Sea salt
1 tsp Freshly ground pepper
1 tbsp Brown sugar
2 tbsp Dijon mustard
1 Beef tenderloin roast (3 pounds)
2 tbsp Olive oil
1 Medium tart apple (peeled and chopped)
2 tbsp Fresh gingerroot (minced)
4 Shallots (coarsely chopped)
1 Garlic clove (minced)
1/4 cup Sugar
1/4 cup Cider vinegar
1/4 cup Brandy
1/4 tsp Sea salt
1/4 tsp Coarsely ground pepper
Preheat oven to 425°.
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 and sprinkle with herb mixture.
Roast for 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Remove roast from oven and tent with foil. Let stand 10 minutes before slicing.
Cut the 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 for 8-10 minutes or until tender.
Add ginger and garlic, and cook 1 minute longer. Remove from heat.
Add sugar, brandy, vinegar, salt and pepper. Bring to a boil then reduce heat and allow it to simmer, uncovered, until slightly thickened.
Stir in pomegranate seeds and heat through. Serve with roast.
Do you have a Christmas recipe that you’d like to share with us? Let us know and we’ll feature it across our channels!