The Chew: Beef Tenderloin With Pomegranate Fennel Salad Recipe


The Chew: Beef Tenderloin With Pomegranate Fennel Salad

Michael Symon and Mario Batali created a dish for Clinton Kelly, Carla Hall and Daphne Oz, and they returned the favor with beef tenderloin with pomegranate fennel salad. They said they wanted something that involved meat and being Italian, which is what they think of when they think about Mario and Michael.

Oz said that they also wanted to create something that’s festive for the holiday season. Kelly made a rosemary rub for the tenderloin and Hall  a bed of aromatics for the roast to sit on while it cooked. They also used a meat thermometer on the tenderloin so that they didn’t overcook it.


The Chew: Beef Tenderloin With Pomegranate Fennel Salad Receipe

Clinton Kelly, Carla Hall and Daphne Oz made a delicious beef tenderloin with pomegranate fennel salad.

Oz created the salad using fennel, orange segments, lemon, pomegranate seeds and olive oil. Kelly also made a gravy for the meat on the stovetop with the drippings from the roasting pan. Batali said he talks trash about tenderloin a lot but he loved their recipe. Check out their tenderloin and salad recipes below.

Carla, Clinton and Daphne’s Beef Tenderloin with Pomegranate Fennel Salad



For the Beef Tenderloin:

  • 2 tsp fennel seeds
  • 1 tsp black pepper
  • 3 tbsp olive oil
  • 2 tsp salt
  • 2 tbsp finely chopped rosemary
  • 3 lb. beef tenderloin tied with butcher’s twine
  • 2 stalks of fennel cut into 3-inch pieces (reserve the bulbs and fronds)
  • 2 thyme sprigs
  • 1 orange sliced into rounds
  • olive oil
  • salt and pepper
  • 1 cup wine
  • 1/2 cup beef stock
  • 1/4 cup pomegranate syrup
  • 2 tbsp butter

For the Pomegranate Fennel Salad: 

  • 2 fennel bulbs (reserve the fronds)
  • 1 orange (zest and segments)
  • 2 lemons, juiced
  • olive oil
  • salt and pepper
  • 1/2 cup pomegranate seeds


Preheat your oven to 375 degrees F. Combine the first five ingredients and rub the tenderloin with the mixture. Mix together the fennel stalks, thyme sprigs and orange slices and then drizzle them generously with olive oil. Place the stalk mixture evenly on the bottom of a roasting pan and top with the tenderloin. Roast for about 25 minutes or until the internal temperature is 125 degrees F.

Take the tenderloin out of the pan and remove the twine. Allow it to rest for 10 minutes and add the vegetables to a serving platter. Put the roasting pan on the stove on medium heat and add the wine. Scrape up the bits of tenderloin from the pan and once the wine has reduced by half, add in the beef stock and pomegranate syrup. Heat for two minutes and then add in the butter. Transfer the sauce into a gravy boat and serve the tenderloin with the fennel salad.

To make the fennel salad, thinly shave the fennel into a bowl of ice water. Zest the orange into another bowl and cut out the orange segments into smaller segments. Add in 1/4 cup of olive oil and the lemon juice to a bowl. Drain the fennel and mix it into  the oranges, then toss the mixture with the vinaigrette and pomegranates.


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