Healthy Recipes From Fit City
Pecan-Crusted Tenderloin with Warm Cranberry-Jalapeño Sauce
| 2-3 lbs. | beef tenderloin roast, trimmed |
| 3 Tbsp. | coarse-grain Dijon mustard |
| 1 Tbsp. | maple syrup |
| 1 clove | garlic, minced |
| 1 | shallot, chopped |
| 1 tsp. | dried rosemary |
| 1 tsp. | dried thyme |
| 1 cup | pecans, finely chopped |
| 1 cup | fresh cranberries |
| Juice of half an orange | |
| 1/3 cup | sugar |
| 1 jar (7 ounces) | roasted red peppers, drained and diced |
| 1 | small fresh jalapeño, seeded and diced |
| 3 Tbsp. | chopped cilantro |
| Zest of half a lime | |
| Zest of half an orange |
Preheat oven to 425°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°F for medium-rare, 150°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, jalapeño, 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-jalapeño sauce.
Recipe courtesy of the Texas Beef Council.