Description
This recipe delivers a show-stopping Roasted Beef Tenderloin with sweet caramelized onions and a tangy pomegranate-horseradish glaze. It’s a culinary masterpiece perfect for special occasions.
Ingredients
Scale
- 1.2 kg (2.5 lb) Beef Tenderloin, trimmed
- 2 tsp (10 g) Kosher Salt
- 1 tsp (5 g) Black Pepper
- 2 tbsp (30 ml) Olive Oil
- 2 tbsp (30 g) Unsalted Butter
- 500 g (1 lb) Yellow Onions, thinly sliced
- 250 ml (1 cup) Low-Sodium Beef Stock
- 60 ml (4 tbsp) Pomegranate Molasses
- 15 ml (1 tbsp) Honey
- 2 sprigs Fresh Rosemary
- 30 g (2 tbsp) Fresh Horseradish, grated
- 15 ml (1 tbsp) Dijon Mustard
- 120 ml (½ cup) Heavy Cream
- 2 tbsp (10 g) Fresh Parsley, chopped
- 2 tbsp (15 g) Pomegranate Seeds
Instructions
- Prepare Tenderloin: Pat beef dry, season with salt & pepper, rub with oil.
- Sear Beef: Sear in hot skillet for 2-3 minutes per side.
- Roast Beef: Roast at 200°C (390°F) for 20-25 minutes to 55°C (130°F).
- Rest Beef: Tent with foil and rest for 10 minutes.
- Caramelize Onions: Cook onions in butter over medium heat for 20-25 minutes.
- Make Glaze: Simmer stock, molasses, honey, & rosemary for 5-7 minutes.
- Make Sauce: Whisk horseradish, mustard, cream, salt & pepper.
- Assemble & Serve: Slice beef, top with onions, glaze, sauce, parsley & seeds.
Notes
Resting the beef is crucial for tenderness. Caramelize onions slowly for optimal flavor. Use a thermometer for accurate doneness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 200g
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: beef tenderloin,roast beef,pomegranate,horseradish,caramelized onions,special occasion,dinner,recipe