Tender, juicy, satisfying steak is simply perfection. But to add some excitement and variety, this pomegranate reduction sauce is the perfect addition to any cut of beef. It is simple to make but will add a level of sophistication to your meal. The tangy, fruity, creamy pomegranate sauce perfectly highlights the rich flavors of the beef.
Prep the beef in the Marinade Express™ to ensure that the steak is extra juicy and tender, and to remove impurities. You can make this sauce for any cut of beef. I made a steak for a smaller portion, but if you want to make this your holiday meal or are cooking for a crowd then by all means make a prime rib roast or tenderloin roast. Whatever makes your mouth water! Be sure to process a larger cut of beef in the Marinade Express™ for a longer time period, depending on the weight.
Prep: 10 minutes
Cook: 30-40 minutes (or longer if you are making a roast rather than a steak)
Adapted from: Hyvee Seasons Magazine
For the pomegranate sauce:
2 teaspoons grapeseed oil
1 medium shallot, chopped
3 cloves garlic, minced
2 cups pomegranate juice
1 ½ cups dry red wine (I used Merlot)
1 sprig fresh rosemary
1 teaspoon balsamic vinegar
1 tablespoon honey
1 tablespoon unsalted butter
Fresh pomegranate seeds, and rosemary sprigs for garnish (optional)
For the Steak:
2 lbs steak, cut of choice
2 teaspoons grapeseed oil
Salt and pepper to taste
1) Process the steak in the Marinade Express™ for 15 minutes (for a roast, process for 30 minutes). Use the Prime beef MX marinade.
2) In a sauce pan sauté the shallot until soft. Add the garlic, sauté for 1 minute.
3) Add the pomegranate juice, red wine, rosemary sprig, and salt.
4) Bring the mixture to a simmer. Allow to simmer until the sauce is reduced by half, for about 20-25 minutes.
5) Add the balsamic vinegar and honey, continue to simmer for 5 minutes.
6) Remove from heat, strain if desired (I like to leave the shallots in make sure to remove the rosemary sprigs). Whisk in the butter.
7) In a large skillet heat the grapeseed oil over medium –high heat.
8) Add the steak and salt and pepper each side. Cook about 10 minutes each side, or until cooked to desired doneness. I like mine rare so you may want to cook it a little longer if you prefer yours medium rare to well done. If you are cooking a roast, make sure to follow the cooking directions and time for a roast and adjust your recipe accordingly.
9) Remove the steak from the heat; allow to rest 5 minutes before carving to seal in the juices.
10) Cut into strips and serve with pomegranate seeds and sauce on the side. Enjoy!