Pecan-crusted tenderloin with warm cranberry-jalapeno sau
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Pecan-crusted tenderloin with warm cranberry-jalapeno sau
  Tenderloin  
Last updated 6/12/2012 12:50:10 AM. Recipe ID 11651. Report a problem with this recipe.
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      Title: Pecan-crusted tenderloin with warm cranberry-jalapeno sau
 Categories: Main dish, Meats
      Yield: 6 Servings
 
      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

MMMMM------------------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.
  
  * COOKFDN brings you this recipe with permission from: * Texas Beef




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Recipe ID 11651 (Apr 03, 2005)

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