Christmas recipe: Beef tenderloin

Beef Tenderloin with Pomegranate Chutney 

• 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 Pomegranate
• 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

1. Preheat oven to 425°. 
2. 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.
3. Roast for 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). 
4. Remove roast from oven and tent with foil. Let stand 10 minutes before slicing.

1. 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. 
2. In a large skillet, heat oil over medium heat. Add apple and shallots; cook and stir for 8-10 minutes or until tender. 
3. Add ginger and garlic, and cook 1 minute longer. Remove from heat. 
4. Add sugar, brandy, vinegar, salt and pepper. Bring to a boil then reduce heat and allow it to simmer, uncovered, until slightly thickened. 
5. Stir in pomegranate seeds and heat through. Serve with roast.