Ready to upgrade your holiday menu or wow your date? Give this easy-yet-elegant beef tenderloin a try. This roast can turn any ordinary Tuesday night into a (dare I say easy?) gourmet experience. It’s quick to get started, so you can have a restaurant-worthy meal on the table in no time, leaving you more time to spend with your loved ones.
Holiday Chateaubriand Roast with Pomegranate Red Wine Sauce
Whether a decadent holiday dinner for two or a special date night with your loved one, this beef tenderloin roast feels fancy but is surprisingly easy to prepare.
Servings 0
Ingredients
- Olive oil
- 1 2 lbs. chateaubriand roast (or beef tenderloin)
- 1 shallot, finely minced
- 1 cup red wine
- 1/2 cup beef stock
- 1/2 pomegranate juice
- 2 – 3 sprigs each of thyme, rosemary, and parsley, plus more to garnish
- 3 Tbsp. cold butter, cubed
- Salt and pepper
Instructions
- Pre-heat the oven to 400 degrees F. While the oven is heating, set your roast out to come to room temperature.
- Make sure your roast is wrapped with twine to ensure even cooking, and liberally season all over with freshly cracked salt and pepper.
- Heat a medium skillet over medium-high heat, and add a few tablespoons of olive oil.
- When the skillet is heated through, carefully sear the roast on all sides, developing a golden brown crust. About 2 – 3 minutes per side.
- Transfer the roast to a baking sheet with a wire wrack inserted and place into the oven.
- Bake for about 20 – 25 minutes, until the roast reaches 125 degrees F. Then remove from the oven, and cover with aluminum foil to let rest. (I started checking the temperature of my roast at about 15 minutes. This method will yield a medium-rare to medium roast.)
- While the roast is resting, remove the twine from the roast and make the sauce.
- To make the sauce, heat a little more olive oil in the same skillet used to sear the roast (do not discard the drippings from before), and saute the shallots a few minutes until transluscent.
- Deglaze the skillet with red wine, beef stock, and pomegranate juice. Bring to a simmer, and add your fresh herbs.
- Reduce heat slightly and let the liquid simmer until it is reduced and can coat the back of a spoon – about 10 to 12 minutes.
- Once reduced, remove the herbs and take the skillet off the heat. Add the butter to the sauce little by little, whisking constantly until the sauce is thick and glossy. Season with salt and pepper.
- Slice and serve the roast with the sauce. Garnish with fresh pomegranate seeds and freshly chopped parsley if desired.
