Beef Tenderloin with Pomegranate Sauce & Farro Pilaf
Oven-roasted beef tenderloin served with a reduced pomegranate wine sauce and a farro pilaf studded with pomegranate arils, pistachios and lemon zest.
Ingredients
| 1 2-pound piece | Beef tenderloin, trimmed | |
| 1 1/2 tsp | 7.5 ml | Kosher salt, divided |
| 3/4 tsp | 3.8 ml | Ground pepper, divided |
| 2 tbsp | 30 ml | Grapeseed oil, divided |
| 1/2 cup | 120 ml | Finely chopped shallot, divided |
| 1 clove | Garlic, minced | |
| 1 1/4 cups | 300 ml | Farro, rinsed |
| 2 1/2 cups | 600 ml | Low-sodium beef broth, divided |
| 1 tsp | 5 ml | Ground cumin |
| 1/2 cup | 120 ml | Pomegranate juice |
| 1/2 cup | 120 ml | Dry red wine |
| 2 tbsp | 30 ml | Pomegranate molasses |
| 1 tbsp | 15 ml | Balsamic vinegar |
| 2 sprigs | Fresh thyme | |
| 1 1/2 tbsp | 23 ml | Cold butter, cubed |
| 1/2 cup | 120 ml | Pomegranate arils, plus more for garnish |
| 1/2 cup | 120 ml | Chopped unsalted pistachios |
| 1 tsp | 5 ml | Lemon zest |
| — | Fresh mint for garnish |
Instructions
- 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.