Pecan-Crusted Beef Tenderloin with Juniper Jus
Center-cut tenderloins are brushed with a tangy Dijon–ketchup glaze, crusted in finely chopped pecans, roasted to medium-rare, and served with a juniper-berry red wine jus.
Ingredients
- 2 pieces center-cut beef tenderloin (2 1/2 pounds each; well trimmed; not tied)
- salt and freshly ground black pepper (to taste)
- 4 tablespoons unsalted butter (divided)
- 2 tablespoons extra-virgin olive oil (divided)
- ¼ cup ketchup
- ¼ cup Dijon mustard
- 4 large egg yolks
- 1 cup pecans (very finely chopped)
- 3 shallots (thinly sliced)
- 1 carrot (thinly sliced)
- 1 tablespoon tomato paste
- 2 teaspoons dried juniper berries (crushed)
- 1 ½ cups full-bodied red wine (such as Syrah)
- 1 cup beef demiglace
Instructions
-
Heat oven to 425°F. Season tenderloins with salt and pepper. In each of two large deep skillets, melt 1 tablespoon butter in 1 tablespoon olive oil. Brown tenderloins on all sides, about 8 minutes total. Transfer to a rack and let cool slightly.
-
In a small bowl, combine ketchup, Dijon, and egg yolks. Brush all over tenderloins. Transfer to a large roasting pan, sprinkle with pecans, and press to adhere.
-
Roast about 25 minutes until an instant-read thermometer in the thickest part registers 125°F for medium-rare. Tent with foil if the coating browns too quickly. Rest 10 minutes.
-
For the jus, pour off fat from one browning skillet and add 1 tablespoon butter. Add shallots, garlic, and carrot; cook, stirring, until softened and beginning to brown, about 6 minutes. Add tomato paste and juniper; cook 2 minutes.
-
Add wine and cook, scraping up browned bits, until slightly thickened and reduced to 1/2 cup, about 10 minutes. Add demiglace; bring to a boil. Strain, season, and whisk in remaining 1 tablespoon butter. Carve roasts and serve with the jus.
Notes
Beef demiglace is available in the freezer section of large supermarkets and specialty-food shops.
Suggested Pairing: A full-bodied red will echo the juniper-berry jus and the rich pecan coating on the beef tenderloin.
