BEEF TENDERLOIN WITH POMEGRANATE CHUTNEY

Beef Tenderloin with Pomegranate Chutney image

Provided by @MakeItYours

Number Of Ingredients 19

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

Steps:

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.