Pomegranate Glazed Stuffed Beef Tenderloin

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recipe by Thermomix ® US https://thermomix.com/

  • Time icon
    Total Time
    2hrs 5mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    1424
based on 1 ratings

A lovely pomegranate glazed beef tenderloin stuffed with a savory holiday mix is a stunning presentation for the center of your table. This savory and sweet main dish is fabulous and cooked to your liking at any temperature.

recipe updated Jun 7, 2019

Ingredients

  • Shallot icon
    Shallot
    99g
  • Fresh thyme icon
    Fresh thyme
    about 10 sprigs
  • Port icon
    Port
    170g
  • Molasses icon
    Molasses
    113g
  • Sugar icon
    Sugar
    28g
  • Dijon mustard icon
    Dijon mustard
    28g
  • Unsalted butter icon
    Unsalted butter
    28g
  • Beef tenderloin icon
    Beef tenderloin
    1814g
  • Salt icon
    Salt
    4g
  • Black pepper icon
    Black pepper
    1g
  • Breadcrumbs icon
    Breadcrumbs
    227g
  • Pomegranate seeds icon
    Pomegranate seeds
    227g
  • Red onion icon
    Red onion
    850g
  • Pomegranate icon
    Pomegranate
    310g

Tools

  • kCook icon TM5
  • kCook icon TM5 bowl
  • kCook icon Small bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Prep and set aside fresh thyme: destalked
  2. Prep and set aside beef tenderloin: trimmed
  3. Prep and set aside red onion: peeled & quartered
  4. Prep and set aside pomegranate: halved
  5. Fit the TM5 bowl to TM5
  6. Add halved shallot
  7. Add prepared fresh thyme
  8. Chop - approx 5 sec, speed 5
  9. Scrape down sides of TM5 bowl
  10. Add port
  11. Add molasses
  12. Add sugar
  13. Cook - approx 15 min, speed 2
  14. Add dijon mustard
  15. Add cubed unsalted butter
  16. Blend - approx 10 sec, speed 9
  17. Transfer content of TM5 bowl to small bowl
  18. Get a clean baking sheet
  19. Add prepared beef tenderloin
  20. Season with salt each side
  21. Season with black pepper each side
  22. Add breadcrumbs
  23. Add pomegranate seeds
  24. Roll
  25. Pre-heat - 175°C
  26. Transfer half of glaze to beef
  27. Arrange prepared red onion
  28. Bake - 30 min, 175°C
  29. Increase - 230°C
  30. Transfer the rest of glaze to beef
  31. Bake until browned at edges - 10 min, 230°C
  32. Cover with foil and let cool - 10 min
  33. Slice into rounds with chef's knife
  34. Garnish with pomegranate seeds
  35. Garnish with prepared pomegranate
  36. Serve immediately
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