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Pecan-crusted Tenderloin with Warm Cranberry-jalapeno Sau
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
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.