Moist Beef Tenderloin
Carla, Clinton, and Daphne's Beef Tenderloin with Pomegranate Fennel Salad
- For the Beef Tenderloin:
- 2 teaspoons Fennel Seeds
- 1 teaspoon freshly Cracked Black Pepper
- 3 tablespoons Olive Oil
- 2 teaspoons Kosher Salt
- 2 tablespoons Rosemary (finely chopped plus sprigs for garnish)
- 3 pounds Tenderloin (tied with butcher's twine)
- 2 reserved) reserved) Fennel stalks (cut into 3-inch pieces; bulbs and fronds reserved)
- 2 sprigs of Thyme (plus more for garnish)
- 1 garnish) garnish) Orange (sliced into rounds 1/4-inch thick; plus more for garnish)
- Olive Oil
- Salt and Pepper to taste
- 1 cup Wine
- 1/2 cup Beef Stock
- 1/4 cup Pomegranate Syrup
- 2 tablespoons Butter
For the Pomegranate Fennel Salad:
- 2 large Fennel Bulbs (fronds reserved)
- 1 Orange (zest and segments)
- 2 juiced Lemons
- Olive Oil
- Salt and Pepper
- 1/2 cup Pomegranate Seeds
- For the Beef Tenderloin: Preheat the oven to 375 degrees F. In a small bowl, mix together the first five ingredients, making a loose paste. Rub the tied tenderloin thoroughly with the mixture.
- In a medium sided bowl, toss together the fennel stalks, thyme sprigs, and orange slices. Drizzle generously with olive oil, and season with salt and pepper. Add these to the bottom of a roasting pan, spreading evenly. Place the tenderloin on top of the fennel orange mixture. Place the roasting pan in the oven and cook until and instant read thermometer reads 125 degrees F (for medium rare), about 25 minutes.
- Remove the tenderloin from the pan and cut the twine off. Let rest at least 10 minutes. Transfer the vegetables to a serving platter. Garnish with fresh orange slices and fresh rosemary sprigs.
- Place the roasting rack on the stove over medium heat. Add the wine and with a wooden spoon, scrape up the bits on the bottom of the pan. Once the wine has reduced by half, add the beef stock and pomegranate syrup. Reduce only slightly, 1 to 2 minutes. Whisk in the butter. Pour the sauce into a gravy boat.
- For the Pomegranate Fennel Salad: Shave the fennel thinly into a bowl of ice water. In a large mixing bowl, zest the orange and cut out the orange segments into supremes. Whisk in the lemon juice, about 1/4 cup of olive oil, and season with salt and pepper.
- Drain the fennel well right before serving. Toss the fennel in with the oranges and coat everything in the vinaigrette. Mix in the pomegranate seeds. Plate and garnish with the fennel fronds.