Christmas is looming and there’s nothing better than enjoying some homemade food to top off the holiday festivities. 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!