|Pecan-Crusted Tenderloin with Warm Cranberry-Jalapeno Sauce
2-3 lbs. beef tenderloin roast, trimmed
3 TBS coarse-grain Dijon mustard
1 TBS 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 or frozen cranberries
-- Juice of half an orange
1/3 cup sugar
1 jar (7 ounces) roasted red peppers, drained and diced
1 small fresh jalapeno, seeded and diced
3 TBS 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 130 F for medium-rare, 140 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 saute 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 sauce.
* Serve with roasted vegetables and sweet potato wedges.
* Top sirloin cut 2 inches thick may be substituted for the tenderloin roast.