Pomegranate Beef Tenderloin (torsh) Recipe
Beef tenderloin marinated in pomegranate molasses and walnut (250g)
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Ingredients
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Beef & Marinade
Finishing & Garnish
Method
Beef & Marinade
- 1
Trim and prepare tenderloin
Pat the 250 g beef tenderloin dry with paper towels. Trim any silver skin and excess fat so the surface is clean and slightly rounded for even cooking.
- 2
Make the marinade
In a bowl combine 3 tbs pomegranate molasses, 2 tbs olive oil, 2 minced garlic cloves, 1 minced shallot, 1 tbs fresh lemon juice, 1 tsp soy sauce, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1/2 tsp ground coriander and 1/2 tsp sumac (if using). Whisk until emulsified.
- 3
Add walnuts
Stir in 40 g finely chopped walnuts into the marinade so they are evenly distributed. The walnuts add texture and a nutty counterpoint to the pomegranate.
- 4
Marinate the beef
Place the trimmed tenderloin in a shallow dish or resealable bag. Pour the marinade over the beef, turning to coat thoroughly. Refrigerate and marinate for at least 1 hour and up to 6 hours. For best flavor, allow 2–4 hours. Remove from fridge 30 minutes before cooking to come closer to room temperature.
Cooking
- 5
Preheat and sear
Preheat oven to 200°C (400°F). Heat a heavy ovenproof skillet over medium-high heat until very hot. Add a thin film of olive oil (reserve additional oil from ingredients if needed). Sear the tenderloin on all sides—about 1–1.5 minutes per side—until a deep brown crust forms, using tongs to roll the meat.
- 6
Roast to desired doneness
Transfer the skillet with the seared tenderloin to the preheated oven. Roast for about 8–12 minutes for medium-rare (internal temperature 55–58°C / 130–136°F). For medium, roast 12–15 minutes (60–63°C / 140–145°F). Time will vary with thickness—use an instant-read thermometer for accuracy.
- 7
Rest
Remove the tenderloin from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 8–10 minutes so juices redistribute.
Finishing & Garnish
- 8
Slice and plate
Slice the rested beef tenderloin into medallions about 1–1.5 cm thick. Arrange on a warm plate or platter.
- 9
Finish with pomegranate and walnuts
Scatter 2 tbs fresh pomegranate seeds and 1 tbs extra chopped walnuts over the sliced beef. Sprinkle 1 tbs chopped fresh parsley and the optional 0.25 cups microgreens or baby arugula around the meat for color and freshness.
- 10
- 11
Serve
Serve immediately while warm. Leftover marinade should be discarded unless boiled for at least 5 minutes to use as a sauce (not recommended without proper cooking).
