Pecan-Crusted Tenderloin with Warm Cranberry-jalapeño Sauce
- 2 to 3 lbs beef tenderloin roast, trimmed
- 3 Tbsp coarse-grain Dijon mustard
- 1 Tbsp maple syrup
- 1 clove garlic, minced
- 1 shallot, chopped
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 cup pecans, finely chopped
- 1 cup fresh cranberries
- Juice of half an orange
- 1/3 cup granulated sugar
- 1 (7 oz.) jar roasted red peppers, drained and diced
- 1 small fresh jalapeño, seeded and diced
- 3 Tbsp chopped cilantro
- Zest of half a lime
- Zest of half an orange
Preheat oven to 425° F.
Mix mustard, maple syrup, garlic, shallot, rosemary and thyme. Spread evenly over entire surface of tenderloin.
Roll beef in the pecans, pressing firmly to cover tenderloin with nuts.
Roast 45 to 60 minutes on a rack in a shallow roasting pan. Remove when meat thermometer inserted in center reads 140° F for medium-rare, 150° F for medium. Allow roast to stand for 15 minutes before slicing.
While roast is cooking, blend cranberries, juice and sugar in food processor for 30 to 45 seconds.
Transfer to a sauté pan and add roasted red peppers, jalapeño, cilantro, lime zest and orange zest. Stir to mix.
Allow sauce to stand for at least 30 minutes for flavors to blend. Warm sauce over low heat before serving. Do not boil. Add salt to taste.
Carve tenderloin into 1/2-inch thick slices and serve with cranberry-jalapeño sauce.Servings: 6 to 10
Submitted by: Recipe Group Member
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