This sauce was excellent- it easily was one of the top 3 we have ever made (along with the savory cherry sauce and the blackberry sauce from last week) It was really really easy too.
The steak was marinated in a dry rub of sumac, salt and pepper, then pan-seared to a perfect rare/medium-rare. Meanwhile, we let a bottle of pomegranate juice reduce on medium-high heat along with some sugar and a pinch of salt. When the steak was just about ready, we sauteed some shallots in butter, deglazed the skillet with port, simmered for a few minutes, and added the steak drippings. Next we added the pomegranate reduction, some fresh lemon juice, and a tablespoon of butter (half of what the recipe called for, but it worked perfectly). On the side are some nice(though highly overpriced) microgreens from Union Square, dressed in a simple balsamic vinaigrette.
This was one of our favorite (and most photogenic) meals I think.
You can find the original recipe here:
http://www.epicurious.com/recipes/food/views/235757