Beef Tenderloin with Pomegranate Chutney

Name: Beef Tenderloin with Pomegranate Chutney
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings.
Ingredients: 2 tablespoons minced fresh thyme; 1 tablespoon minced fresh rosemary; 1 tablespoon brown sugar; 1 teaspoon sea salt; 1 teaspoon freshly ground pepper; 1 beef tenderloin roast (3 pounds); 2 tablespoons Dijon mustard; CHUTNEY:; 1 pomegranate; 2 tablespoons olive oil; 1 medium tart apple, peeled and chopped; 4 shallots, coarsely chopped; 2 tablespoons minced fresh gingerroot; 1 garlic clove, minced; 1/4 cup sugar; 1/4 cup brandy; 1/4 cup cider vinegar; 1/4 teaspoon sea salt; 1/4 teaspoon coarsely ground pepper

TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing YIELD: 8 servings.

When I want to show family and friends some culinary love, I roast a tenderloin and serve it with a sweet-tart pomegranate and apple chutney. —Devon Delaney, Westport, Connecticut

Ingredients

2 tablespoons minced fresh thyme
1 tablespoon minced fresh rosemary
1 tablespoon brown sugar
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 beef tenderloin roast (3 pounds)
2 tablespoons Dijon mustard
CHUTNEY:
1 pomegranate
2 tablespoons olive oil
1 medium tart apple, peeled and chopped
4 shallots, coarsely chopped
2 tablespoons minced fresh gingerroot
1 garlic clove, minced
1/4 cup sugar
1/4 cup brandy
1/4 cup cider vinegar
1/4 teaspoon sea salt
1/4 teaspoon coarsely ground pepper

Directions

1. 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; sprinkle with herb mixture. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-45 minutes. Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.
2. Meanwhile, for chutney, cut 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 until tender, 8-10 minutes. Add ginger and garlic; cook 1 minute longer. Remove from heat. Add sugar, brandy, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened. Stir in pomegranate seeds; heat through. Serve with roast.

Nutrition Facts

5 ounces cooked meat with 1/4 cup chutney: 381 calories, 14g fat (4g saturated fat), 74mg cholesterol, 395mg sodium, 21g carbohydrate (15g sugars, 2g fiber), 37g protein.