Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Beef Tenderloin Roast
-(2-3 lbs.), trimmed
3 tb Coarse-grain Dijon mustard
1 tb Maple syrup
1 Garlic clove; minced
1 Shallot; chopped
1 ts Dried rosemary
1 ts Dried thyme
1 c Pecans; finely chopped

------------------CRANBERRY-JALAPENO SAUCE-----------------------
1 c Fresh cranberries
1/2 Orange; juiced
1/3 c Sugar
2 Red bell peppers, roasted
-- peeled, seeded and diced
1 sm Jalapeno, roasted, peeled,
-- seeded and diced
3 tb Chopped cilantro
Zest of 1/2 lime
Zest of 1/2 orange

Preheat oven to 425 degrees F. Mix all ingredients except pecans and
spread over tenderloin. Roll beef in the pecans, pressing firmly to
cover tenderloin with nuts. Roast 45-50 min. on a rack in a shallow
roasting pan. For med-rare; remove tenderloin when meat thermometer
inserted in center reads 135 degrees F. For medium; remove when
thermometer reads 150 degrees F. Let roast stand 15 min. before
slicing. Cut tenderloin into 1/2-inch thick slices and serve with
warm Cranberry-Jalapeno Sauce (recipe below).

Serving Suggestion: Roasted Vegetables and Sweet Potato Wedges. Serves
6-10.

Warm Cranberry-Jalapeno Sauce: Prepare peppers by broiling 3-4 inches
from heat on a baking sheet, turning frequently, until skin bubbles
and is evenly charred. Transfer to a sealable plastic bag; close and
set aside until peppers cool. Peel charred skin from peppers. Remove
seeds. To make sauce, blend cranberries, orange juice and sugar in
food processor for 30-45 seconds. Transfer to saute pan and add
remaining ingredients. Stir to mix and let ingredients stand at least
30 min. for flavors to combine. Warm sauce over low heat before
serving. Do not boil. Salt to taste. Serve sauce with sliced, roasted
tenderloin or sirloin. Yields: 1 1/2-2 cups.

Browse by categories