Pomegranate-Balsamic Glazed Beef Filets

Ingredients

For the Filets:

• 4 Nolan Ryan Beef tenderloin filets (6-8 oz each, about 1.5 inches thick)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons butter

For the Pomegranate-Balsamic Glaze:

• 1/2 cup pomegranate juice
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 sprig fresh rosemary
• 1 shallot, minced
• 1 tablespoon butter
• Salt and pepper to taste

For Garnish:

• 1/2 cup fresh pomegranate arils
• Fresh rosemary sprigs
• Flaky sea salt

Instructions

1. Remove filets from refrigerator 30 minutes before cooking. Pat completely dry with paper towels. Season generously on all sides with salt and pepper.
2. In a small saucepan, combine pomegranate juice, balsamic vinegar, honey, Dijon mustard, rosemary sprig, and minced shallot. Bring to a boil, then reduce heat to medium-low. Simmer for 12-15 minutes until reduced by half and syrupy. Remove rosemary sprig. Whisk in butter and season with salt and pepper. Set aside.
3. Heat olive oil in a heavy skillet (cast iron preferred) over high heat until nearly smoking. Add filets, making sure not to crowd the pan. Sear for 3-4 minutes without moving them to develop a crust.
4. Flip filets and add butter to the pan. Cook for another 3-4 minutes for medium-rare (internal temp 130-135°F). Baste with melted butter during cooking.
5.  Remove filets to a plate and let rest for 5 minutes.
6.  Place filets on individual plates or a serving platter. Drizzle generously with pomegranate-balsamic glaze. Scatter pomegranate arils over and around the filets. Garnish with fresh rosemary sprigs and a pinch of flaky sea salt.