Mansour Gorji: Sautéed Beef Tips with Pomegranate Cream Sauce

You know, once I made that delicious wedge salad yesterday, I started looking through the whole Zing! cookbook.  And looking through cookbooks leads to drooling.  And drooling leads to delusions of grand delicious things that you have to cook immediately.  Such as this tenderloin in pomegranate cream.  Yes, I went to the store just to get the beef and pomegranate.  Yes, it was worth it.

Sautéed Beef Tips with Pomegranate Cream Sauce
From Zing! by Mansour Gorji

1 tablespoon olive oil
2 teaspoons unsalted butter
1 cup white mushrooms, sliced
½ cup julienned red onion
Kosher salt
Coarse ground black pepper
1 pound beef tenderloin, sliced
1 cup heavy whipping cream
2 tablespoons pomegranate molasses
1 teaspoon ground sumac
Handful pomegranate seeds

Pour the olive oil in a medium-size sauté pan.  Add the butter, mushrooms, and red onion, and sprinkle with salt and pepper (leaving a pinch of pepper to add to the meat).  Sauté on high heat for about 1 to 2 minutes, mixing constantly, until the red onion becomes translucent.

Add the tenderloin and a pinch of pepper and continue to mix.  Sauté with mushrooms and red onion for 1 more minute.

Turn heat to medium, add cream, pomegranate puree, and sumac and mix.  Once you see bubbles in the middle of the pan, reduce heat to low and simmer for about 2 minutes.

Plate individually over rice, pasta, or gnocchi and garnish with pomegranate seeds.

Makes 4 servings