Beef Tenderloin with Pomegranate Chutney Recipe

Beef Tenderloin with Pomegranate Chutney Recipe
Beef Tenderloin with Pomegranate Chutney Recipe photo by Taste of Home
Publisher Photo

Beef Tenderloin with Pomegranate Chutney Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + standing

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

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 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.
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 8-10 minutes or until tender. 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. Yield: 8 servings.
Originally published as Beef Tenderloin with Pomegranate Chutney in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p48

Nutritional 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.

Popular Videos

  • 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
  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 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). 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 8-10 minutes or until tender. 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. Yield: 8 servings.
Originally published as Beef Tenderloin with Pomegranate Chutney in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p48

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBeef Tenderloin with Pomegranate Chutney

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review