Pomegranate Glazed Filet Mignon with Harissa Steak Sauce

As I mentioned in this post, I received some recipes that Chefs Chad Johnson and Eric Lackey created and now it's time to share another one with my readers. Last time, I shared the Coca-Cola Balsamic Marinated Bermuda Onion and this time, we have...

Pomegranate Glazed Filet Mignon with Harissa Steak Sauce
by Chef Chad Johnson


Pomegranate Glaze
1 cup pomegrante juice

2 tbsp sherry or cider vinegar

2 tbsp brown sugar

2 tbsp fresh thyme, minced

1 tsp ground cardamom

1/2 tsp ground black pepper

Harissa Steak Sauce
1 tbsp ground caraway seeds

1/2 tbsp ground coriander seeds

1/2 tbsp ground cumin seeds

1 tbsp garlic powder

1/4 cup ketchup

1/4 cup sherry vinegar

1/4 cup Worcestershire sauce

2 tbsp chives, minced

1 tsp honey

1 tsp chile paste

4 Walmart Choice Premium Filet Mignon Steaks


In a medium sauce pan, combine Pomegranate Glaze ingredients and cook over medium heat. Reduce mixture by 30 percent. Strain and cool the mixture; set aside.

Toast the caraway seeds, coriander seeds, cumin and garlic powder in a dry pan until fragrant. Add remaining Harissa Steak Sauce ingredients, except the chives, and bring to a simmer. Simmer for 10 minutes, remove from heat and let cool. Stir chives into finished sauce.

Preheat the grill using Kingsford charcoal, until briquets are consistently ashed over.

Season the steak liberally with salt and pepper.

Grill the steaks over a medium high fire until lightly charred on one side, approximately 4 minutes. Flip the steak and baste with the Pomegranate Glaze. After an additional 2 minutes of cooking, baste the steak again.

Remove the steak from the grill and allow to rest for 6 minutes. 

Baste the steak again after resting and serve with a side of the Harissa Steak Sauce.


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