Roasted Beef Tenderloin with Chermoula Sauce and Pomegranate Seeds
Roasted Beef Tenderloin with Chermoula Sauce and Pomegranate Seeds
INGREDIENTS
Kosher salt as needed
Black pepper, freshly ground as needed
Pomegranate seeds as needed
Chermoula Sauce
Fresh parsley, ends trimmed 1 cup
Fresh cilantro, ends trimmed 1 cup
Garlic, minced 2 cloves
Coriander, ground 1 teaspoon
Red pepper flakes1 teaspoon
Paprika ½ teaspoon
Ground ginger ½ teaspoon
Kosher salt to taste
Lemon, juice and zest 1 lemon
Olive oil ¾ cup
LET'S GET COOKING!
Chermoula Sauce
In the bowl of a large food processor, add the herbs, garlic, spices and a big pinch of kosher salt. Add the lemon juice and zest.
Run the food processor to combine, and while it is running, drizzle the olive oil from the top opener. Don't over-process it, it should have a little texture to it at the end.
Taste and adjust seasoning to your liking.
The Roast
One night ahead season the beef on all sides with kosher salt and black pepper. Using kitchen twine pieces, tie the tenderloin with the twine 1-inch apart. Prepare a large sheet pan and top it with a wire rack. Put the tenderloin on top and refrigerate uncovered for one night.
Position a rack in the middle of the oven and heat the oven to 225 degrees F.
Slow-roast the tenderloin.Place the sheet pan with the rack and seasoned tenderloin on top on the center rack of the heated oven. Roast for 2 to 3 hours at 225 degrees F or until the tenderloin is cooked to an internal temperature between 120- and 125-degrees F for medium-rare. Remove the meat from the oven for now.
Adjust a rack to 6-inches away from the broiler. Turn the broiler on.
Brush the tenderloin on all sides with a little bit of extra virgin olive oil.
Place the tenderloin back in the oven, this time under the broiler. Broil briefly (about 2 minutes), turning around every few seconds until browned on all sides.
Allow the meat to rest before carving.Remove the roast from the oven and allow the meat to rest for about 15 to 20 minutes or so then cut the twine off and discard the twine.
Once rested, slice the tenderloin crosswise into 1-inch-thick rounds.
To serve, arrange the meat slices on a platter and drizzle with a bit of the chermoula sauce.
Garnish with pomegranate seeds.