Pomegranate Glazed Tenderloin with Carrot Puree, Carrot and Walnut Salad with Allspice and Cinnamon, Caramelized Shallot, Fried Shallots, Parsley Oil

Preheat the oven to 200ºF. Thoroughly dry and then generously salt the steaks. Place onto a wire rack set into a rimmed baking sheet. Bake until the internal temperature of the steak is 115ºF, about 20-45 minutes for medium-rare. This will vary depending on the thickness of your steak (thicker steaks will take longer) and oven conditions so check its internal temperature.

Preheat the oven to 400ºF. Melt the butter in a 12-inch ovenproof sauté pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well. Place the saute pan in the oven and roast for 15 to 50 minutes, depending on the size of the shallots, until they are tender and golden.

For the Carrot Puree:

Combine the parsnips with butter and add water to cover in a small pot. Bring to a boil and cover, simmering until the parsnips are tender. Uncover and cook until most of the liquid is reduced. Transfer to a blender and bend until completely smooth. Season to taste with salt and set aside.

Add the avocado oil and shallots to a small pot and heat over medium heat, stirring occasionally with a fork to ensure even cooking. The shallots will begin bubbling and will simmer slowly in the oil. When the amount of bubbling reduces and the shallots are a straw color, begin stirring more often and cook until rich golden brown. Remove the pot from the heat. Transfer the shallots from the oil to a paper towel to drain excess oil. Sprinkle with a bit of salt and set aside. (Use a light color pot so that you can easily see the color of the shallots as they cook. Keep the oil after cooking as it makes delicious salad dressing or cooking oil where you want to add onion flavor. It will last for several weeks refrigerated.)

Grate the carrots and coarsely chop the walnuts. Combine all ingredients and toss to coat evenly.

Place the greens into a fine mesh strainer and bring a kettle of water to a boil. Pour the kettle of boiling water over the greens in a sink (should take about 10 seconds). Immediately rinse in cold water to blanch and cold shock them (this helps the greens and therefore the oil retain its beautiful green color). Press out as much liquid as possible and transfer to a high power blender cup. Add the oil and season with a bit of salt. Blend on high, or until completely smooth. Pass through a coffee filter into a bowl (or 3 layers cheesecloth). Store in the refrigerator for up to 1 week).

Heat a cast iron pan over high heat as the steak is coming out of the oven. When hot, add the avocado oil. Add the steak to the hot oil (it should sizzle immediately). Cook until steak is golden brown, about 45 seconds to 1 minute. Flip and cook the other side the same way.

Remove the steaks and serve. No need to rest a reverse seared steak.