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Fig-Syrup-Glazed Smoked Paprika and Cracked Black Cardamom-Crusted Beef Tenderloin with Silky Pomegranate and Toasted Pine Nut Pan Gravy

Smoked Paprika and Cardamom Beef Tenderloin with Pomegranate Gravy

This succulent beef tenderloin is seasoned with smoked paprika and cracked black cardamom, then served with a rich pomegranate and toasted pine nut gravy, making it a perfect dish for special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 portions
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Beef tenderloin trimmed
  • 2 tbsp Smoked paprika
  • 1 tbsp Cracked black cardamom
  • to taste Salt
  • to taste Pepper
  • 4 tbsp Olive oil divided
  • 1 cup Fig syrup
  • 1 cup Low-sodium beef broth
  • 1 cup Pomegranate juice
  • 1/2 cup Heavy cream
  • 1/2 cup Toasted pine nuts
  • to taste Fresh herbs (thyme or rosemary) for garnish

Equipment

  • Oven
  • Skillet

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, mix together the smoked paprika, cracked black cardamom, salt, and pepper.
  3. Rub the spice mixture all over the beef tenderloin, ensuring an even coating.
  4. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
  5. Once the oil is hot, sear the beef tenderloin on all sides until a golden-brown crust forms, about 4-5 minutes per side.
  6. Drizzle the fig syrup over the seared beef, ensuring it is well-coated.
  7. Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
  8. Remove the beef from the oven and let it rest for at least 10 minutes before slicing.
  9. While the beef is resting, prepare the pan gravy. In the same skillet used for the beef, add the remaining 2 tablespoons of olive oil over medium heat.
  10. Add the beef broth and pomegranate juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce by half.
  11. Stir in the heavy cream and toasted pine nuts, allowing the gravy to thicken slightly. Season with salt and pepper to taste.
  12. Slice the rested beef tenderloin into medallions and arrange on a serving platter.
  13. Drizzle the silky pomegranate and toasted pine nut pan gravy over the beef.
  14. Garnish with fresh herbs, if desired, and serve immediately.

Notes

Feel free to substitute any other nuts if you prefer or add a splash of balsamic vinegar for an extra tang.