Ingredients
2 tablespoons minced fresh thyme1 tablespoon minced fresh rosemary1 tablespoon brown sugar1 teaspoon sea salt1 teaspoon freshly ground pepper1 beef tenderloin roast (3 pounds) 2 tablespoons Dijon mustardCHUTNEY:1 pomegranate2 tablespoons olive oil1 medium tart apple, peeled and chopped4 shallots, coarsely chopped2 tablespoons minced fresh gingerroot1 garlic clove, minced1/4 cup sugar1/4 cup brandy1/4 cup cider vinegar1/4 teaspoon sea salt1/4 teaspoon coarsely ground pepper
Preparation
Preheat oven to 425°. In a small bowl, mix thyme, rosemary, brown sugar, salt and pepper. Place tenderloin on a rack in a shallow roasting pan. Brush mustard over roast; sprinkle with herb mixture. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-45 minutes. Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.
Meanwhile, for chutney, cut pomegranate in half. Working over a small bowl and using a small spoon, separate pomegranate seeds from membranes, placing seeds in bowl and discarding membranes. In a large skillet, heat oil over medium heat. Add apple and shallots; cook and stir until tender, 8-10 minutes. Add ginger and garlic; cook 1 minute longer. Remove from heat. Add sugar, brandy, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened. Stir in pomegranate seeds; heat through. Serve with roast.
