Pecan-Crusted Tenderloin with
Warm Cranberry-Jalapeno Sauce

Yield: 6 to 10 servings

Ingredients

Beef Tenderloin

• 1 (2 to 3 pound) 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

Cranberry-Jalapeno Sauce

• 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

Instructions

1. Heat oven to 425 degrees F.

Beef Tenderloin

1. Mix mustard, maple syrup, garlic, shallot, rosemary and thyme. Spread evenly over entire surface of tenderloin.
2. Roll beef in the pecans, pressing firmly to cover tenderloin with nuts.
3. Roast for 45 to 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.
4. Meanwhile, make the Cranberry-Jalapeno Sauce.

Cranberry-Jalapeno Sauce

1. Blend cranberries, juice and sugar in food processor for 30 to 45 seconds.
2. 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.
3. Warm sauce over low heat before serving. Do not boil. Add salt to taste.
4. Carve tenderloin into 1/2 inch thick slices, and serve with Cranberry-Jalapeno Sauce.