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Preheat oven to 400 degrees F.
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Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Warmth 1 tablespoon oil in a extensive ovenproof skillet over medium-excessive warmth. Add the meat and cook dinner, turning once almost at this time, except browned on both aspect, 5 to 7 minutes entire.
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Switch the skillet to the oven. Roast, flipping the meat once midway, except an quick-read thermometer inserted in the thickest allotment registers 135 degrees F for medium-rare, 30 to 40 minutes.
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Within the intervening time, warmth the the relaxation 1 tablespoon oil in a extensive saucepan over medium warmth. Add 1/4 cup shallot; cook dinner, stirring, except softened, 1 to three minutes. Add garlic and farro; cook dinner, stirring, for 1 minute. Add 2 1/4 cups broth, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Tell to a boil over excessive warmth. Prick attend warmth to again a simmer, quilt and cook dinner except the liquid is absorbed, 35 to 40 minutes. Take a long way off from warmth.
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Switch the meat to a reducing board. Space the skillet over medium warmth and add the the relaxation 1/4 cup shallot. Cook, stirring, for 2 minutes. Add the the relaxation 1/4 cup broth, pomegranate juice, wine, pomegranate molasses, vinegar and thyme. Tell to a boil, scraping up any browned bits. Cook except reduced to 1/2 cup, 7 to 10 minutes. Stress the sauce. Scurry in butter, any accrued juices on the reducing board and the the relaxation 1/2 teaspoon salt and 1/4 teaspoon pepper.
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Scurry pomegranate arils, pistachios and lemon zest into the farro. Gash the meat and attend with the sauce and farro. Garnish with mint and more pomegranate arils, if desired.
