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Pecan-Crusted Tenderloin with Warm Cranberry-Jalapeno Sauce
Wonderful holiday flavors! |
Prep: 20 minutes
Cook: 1½ hours
Servings: Serves 6-10
| 2-3 |
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 sugar |
| 1 |
jar (7 ounces) roasted red peppers, drained and diced |
| 1 |
small fresh jalapeno, seeded and diced |
| 3 |
Tbsp. chopped cilantro |
| -- |
Zest of half a lime |
| -- |
Zest of half an orange |
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Preheat oven to 425ºF. |
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Mix mustard, maple syrup, garlic, shallot, rosemary and thyme. Spread evenly over entire surface of tenderloin. |
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Roll beef in the pecans, pressing firmly to cover tenderloin with nuts. |
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Roast 45-60 minutes on a rack in a shallow roasting pan. Remove when meat thermometer inserted in center reads 140ºF for medium-rare, 150ºF for medium. Allow roast to stand for 15 minutes before slicing. |
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While roast is cooking, blend cranberries, juice and sugar in food processor for 30-45 seconds. |
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Transfer to a saute pan and add roasted red peppers, jalapeno, cilantro, lime zest and orange zest. Stir to mix. |
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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. |
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Carve tenderloin into 1/2-inch thick slices and serve with cranberry-jalapeno sauce. |
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| Serve with roasted vegetables and sweet potato wedges. |
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| Top sirloin cut 2 inches thick may be substituted for the tenderloin roast. |
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| Need help with this recipe? Go to:
Roasting,
Using a Meat Thermometer |
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