Pecan-Crusted Beef Tenderloin with Juniper Jus

Name: Pecan-Crusted Beef Tenderloin with Juniper Jus
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters beef demiglace (see Note); 2 kilograms well-trimmed center-cut beef tenderloins, not tied; 1 carrot, thinly sliced; 59 milliliters Dijon mustard; 4 larges egg yolks; 355 milliliters full-bodied red wine, such as Syrah; 1 garlic clove, thinly sliced; 2 teaspoons dried juniper berries, crushed; 59 milliliters ketchup; 2 Tbsps extra-virgin olive oil; 237 milliliters pecans, very finely chopped; 10 servings Salt and freshly ground pepper; 3 shallots, thinly sliced; 1 Tbsp tomato paste; 4 Tbsps unsalted butter

Need a gluten free main course? Pecan-Crusted Beef Tenderloin with Juniper Jus could be a super recipe to try. This recipe serves 10. This recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 889 calories, 48g of protein, and 71g of fat. Head to the store and pick up shallots, egg yolks, juniper berries, and a few other things to make it today. To use up the egg yolks you could follow this main course with the Apricot Crumbles as a dessert. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

Season the tenderloins all over with salt and pepper. In each of 2 large deep skillets, melt 1 tablespoon of butter in 1 tablespoon of olive oil.

Ingredients you will need

Salt And Pepper

Olive Oil

Butter

Add the tenderloins to the skillets and cook over high heat until browned all over, about 8 minutes.

Transfer to a rack and let cool slightly.

In a small bowl, combine the ketchup, mustard and egg yolks and brush the mixture all over the tenderloins.

Ingredients you will need

Egg Yolk

Ketchup

Mustard

Equipment you will use

Bowl

Transfer the meat to a large roasting pan.

Ingredients you will need

Meat

Equipment you will use

Roasting Pan

Sprinkle the pecans all over and press to help them adhere. Roast in the middle of the oven for about 25 minutes, until an instant-read thermometer inserted in the thickest part of each tenderloin registers 125 for medium-rare. Cover the roasts loosely with foil if the coating browns too quickly.

Ingredients you will need

Pecans

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Oven

Transfer to a cutting board and let stand for 10 minutes.

Equipment you will use

Cutting Board

Meanwhile, pour off the fat in one of the skillets used for browning the meat.

Ingredients you will need

Meat

Add 1 tablespoon of the butter.

Ingredients you will need

Butter

Add the shallots, garlic and carrot and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 6 minutes.

Ingredients you will need

Shallot

Carrot

Garlic

Add the tomato paste and juniper berries and cook, stirring, for 2 minutes.

Ingredients you will need

Juniper Berries

Tomato Paste

Add the wine and cook over moderate heat, scraping up any browned bits stuck to the bottom of the skillet, until the sauce is slightly thickened and reduced to 1/2 cup, about 10 minutes.

Ingredients you will need

Sauce

Wine

Equipment you will use

Frying Pan

Add the demiglace and bring to a boil. Strain the sauce through a fine sieve into a small saucepan, pressing hard on the solids. Season the jus with salt and pepper and stir in the remaining 1 tablespoon of butter.

Ingredients you will need

Salt And Pepper

Butter

Sauce

Equipment you will use

Sauce Pan