Pecan-Crusted
Tenderloin with Warm Cranberry-Jalapeno Sauce
2 to 3 pounds beef tenderloin
roast, trimmed
3 tablespoons coarse-grain Dijon mustard
1 tablespoon maple syrup
1 clove garlic, minced
1 shallot, chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cup pecans, finely chopped
1 cup fresh cranberries
Juice of half an orange
1/3 cup granulated sugar
1 (7-ounce) jar roasted red peppers, drained and diced
1 small fresh jalapeno, seeded and diced
3 tablespoons chopped cilantro
Zest of half a lime
Zest of half an orange
Preheat oven to 425ºF.
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 140ºF for medium-rare, 150ºF
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 saute pan
and add roasted red peppers, jalapeno, 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-jalapeno sauce.
Makes 6 to 10 servings.
Tip: Serve with roasted vegetables
and sweet potato wedges.
Tip: Top sirloin cut 2-inches thick may be substituted
for the tenderloin roast.
Recipe and photograph provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.
