Name: Pomegranate Glazed Stuffed Beef Tenderloin
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Ingredients: 10 sprigs destalked Fresh thyme; 1.8 kg trimmed Beef tenderloin; 850 g peeled, quartered Red onion; 2 halved Pomegranate; 100 g halved Shallot; 170 g Port; 115 g Molasses; 30 g Sugar; 30 g Dijon mustard; 30 g cubed Unsalted butter; ¾ teaspoon Salt; ½ teaspoon Black pepper; 225 g Breadcrumbs; 225 g Pomegranate seeds

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Pomegranate Glazed Stuffed Beef Tenderloin

Thermomix ® US

Posted April 6, 2022 (Last updated April 6, 2022)

Serves

Total Time

2hrs 5mins

Calories

828

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 an...

Ingredients

Fresh thyme10 sprigsdestalked
Beef tenderloin1.8 kgtrimmed
Red onion850 gpeeled, quartered
Pomegranate2halved
Shallot100 ghalved
Port170 g
Molasses115 g
Sugar30 g
Dijon mustard30 g
Unsalted butter30 gcubed
Salt¾ teaspoon
Black pepper½ teaspoon
Breadcrumbs225 g
Pomegranate seeds225 g

Method

1. Add shallot and fresh thyme to the TM5 bowl
2. Chop with MC in place 5 sec, speed 5
3. Scrape down sides of TM5 bowl
4. Add port, molasses and sugar to the TM5 bowl
5. Cook for 15 min, Varoma, speed 2
6. Then add dijon mustard and unsalted butter to the TM5 bowl
7. Blend with MC in place 10 sec, speed 9
8. Transfer glaze to a bowl and set aside
9. Unroll beef tenderloin and lay flat on a baking sheet
10. Season both sides of tenderloin with salt and pepper
11. Evenly place 8-10 oz stuffing and 2 oz pomegranate seeds on tenderloin
12. Re-roll and use kitchen twine to secure tenderloin, spaced approximately every 2 inches
13. Pre-heat oven - 175°C/350°F
14. Meanwhile, brush approximately ⅓ of the reserved pomegranate glaze all over tenderloin
15. Arrange red onions around and under tenderloin
16. Bake uncovered for 30 min, 175°C
17. Increase oven temperature to 230°C/450°F
18. Baste tenderloin with ⅓ of the reserved pomegranate glaze
19. Bake until browned at edges - 10 min, 230°C
20. Baste with remaining pomegranate glaze and bake a further 10 minutes or until cooked to desired doneness
21. Cover with foil and let cool - 10 min
22. Slice 1-1½ inch thick medallions
23. Garnish with pomegranate seeds and halved pomegranates and lemon leaves
24. Serve hot with roasted red onions

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