Pomegranate Glazed Stuffed Beef Tenderloin

For the full experience, make this recipe with the Drop Recipes app.

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

  • Time icon
    Total Time
    2hrs 5mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    828
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 12 Jan 2022

Ingredients

  • Fresh thyme icon
    Fresh thyme
    10 sprigs
  • Beef tenderloin icon
    Beef tenderloin
    1.8 kg
  • Red onion icon
    Red onion
    850 g
  • Pomegranate icon
    Pomegranate
    2
  • Shallot icon
    Shallot
    100 g
  • Port icon
    Port
    170 g
  • Molasses icon
    Molasses
    115 g
  • Sugar icon
    Sugar
    30 g
  • Dijon mustard icon
    Dijon mustard
    30 g
  • Unsalted butter icon
    Unsalted butter
    30 g
  • Salt icon
    Salt
    ¾ teaspoon
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • Breadcrumbs icon
    Breadcrumbs
    225 g
  • Pomegranate seeds icon
    Pomegranate seeds
    225 g

Tools

  • kCook icon Oven
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Small bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  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
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.

Find out more Open in app