Pomegranates, derived from the French words, pomme garneté (seeded apple), is one of the world’s oldest cultivated fruit. Some say the pomegranate is the forbidden fruit from the garden of Eden. They are usually allowed to ripen on the tree before being picked. Ripe pomegranates often have black spots on the outer skin and don’t always look like the perfect, blushing fruit. Not to worry: the blemishes do not affect the arils, the edible juice sacs, or the delicious, crunchy seeds.
Pomegranate concentrate is a tart, brownish syrup that is sometimes labeled pomegranate molasses and is made from reduced and concentrated pomegranate juice. A staple in Middle Eastern cuisines, pomegranate concentrate has an exotic sweet-tart flavor and is used in meat marinades and fesenjoon, a dip or meat condiment. Our pomegranate sauce is a warm version of fesenjoon and is used as a pan sauce for the venison.
For the Pomegranate Sauce
Makes 1½ cups
- 1 tablespoon olive oil
- 2 cloves garlic, peeled and finely chopped
- 1 cup walnuts pieces, removed from the shell
- ¼ cup pomegranate concentrate or pomegranate molasses
- 2 cups water
- kosher salt, to taste
For the Beef
- 4, 5-ounce beef tenderloin medallions, preferably grass-fed
- kosher salt and cracked black pepper, to taste
- 2 tablespoons vegetable oil
To Prepare the Pomegranate Sauce: Place the oil in a large sauté pan over medium heat. Add the garlic and sauté until lightly browned and soft, about 2 to 3 minutes. Remove from pan and reserve. Return the pan to the heat and add the walnuts. Dry roast the nuts in the pan, stirring occasionally, until toasted, about 6 minutes. Remove nuts from the pan. In a blender or food processor, purée the garlic, walnuts, pomegranate concentrate and water. Add salt to taste.
To Prepare the Beef: Season the beef with salt and pepper. Place a large cast iron or heavy sauté pan over high heat. Add the oil and heat until it just begins to smoke. Carefully add the beef medallions. Sear the beef on all sides until the meat caramelizes and is golden brown, about 4 to 5 minutes on each side.
Remove the beef and any fat left in the pan. Return pan to the heat and add the pomegranate sauce. Cook the sauce until half of the volume remains. Keep warm.
To Serve: Place medallions of beef on warm plates. Pour sauce over and serve with roasted root vegetables of winter squash, root vegetable and potato hash.
Advance Preparation: The pomegranate sauce can be made several days in advance and stored in a covered container in the refrigerator.
Substitutions and Options: Venison medallions or even a New York beef strip steak will make an excellent substitute for the tenderloin of beef.
Reduce the water to 1 cup and the pomegranate sauce will make a wonderful spread or dip for chilled meats.
Wine Notes: The rich flavor of grass-fed beef likes to be matched with something sweet in the same way that ham does. A smoky, black cherry, plumy Syrah will both hold its own with the pomegranates and make the meat happy.
Recommended: Soléna, Del Rio Vineyard, Syrah, Rogue Valley, Oregon or d’Arenberg, “The Footbolt,” Shiraz, McLaren Vale, Australia. Francis “d’Arry” d’Arenberg Osborn (grandson of the founder, teatotaller and lay preacher, John Osborn) has almost single-handedly establishing the McLaren Vale region as an indispensable part of the Australian winemaking landscape and propelling his wines to almost cult status.
Makes 4 entrée servings
Stuart Stein - Stuart Stein When it comes to regional, market-driven cooking, many chefs talk the talk, but few walk the walk quite as ardently as ...
