Pecan-Crusted Tenderloin with
Warm Cranberry-Jalapeno Sauce
2-3 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 pepper, seeded and diced
3 tablespoons chopped cilantro
Zest of half a lime
Zest of half an orange
Heat oven to 425 degrees 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 45-60 minutes on a rack in a shallow roasting pan. Remove
when meat thermometer inserted in center reads 140 degrees F
for medium-rare, 150 degrees 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 30-45 seconds.
Transfer to a sauté 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