My F&W
quick save (...)
Pecan-Crusted Beef Tenderloin with Juniper Jus
© Quentin Bacon

Pecan-Crusted Beef Tenderloin with Juniper Jus

  • ACTIVE: 30 MIN
  • SERVINGS: 10
  1. Two 2 1/2-pound well-trimmed center-cut beef tenderloins, not tied
  2. Salt and freshly ground pepper
  3. 4 tablespoons unsalted butter
  4. 2 tablespoons extra-virgin olive oil
  5. 1/4 cup ketchup
  6. 1/4 cup Dijon mustard
  7. 4 large egg yolks
  8. 1 cup pecans, very finely chopped
  9. 3 shallots, thinly sliced
  10. 1 garlic clove, thinly sliced
  11. 1 carrot, thinly sliced
  12. 1 tablespoon tomato paste
  13. 2 teaspoons dried juniper berries, crushed
  14. 1 1/2 cups full-bodied red wine, such as Syrah
  15. 1 cup beef demiglace (see Note)
  1. Preheat the oven to 425°. 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. 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.
  2. In a small bowl, combine the ketchup, mustard and egg yolks and brush the mixture all over the tenderloins. Transfer the meat to a large 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. Transfer to a cutting board and let stand for 10 minutes.
  3. Meanwhile, pour off the fat in one of the skillets used for browning the meat. Add 1 tablespoon of the butter. Add the shallots, garlic and carrot and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 6 minutes. Add the tomato paste and juniper berries and cook, stirring, for 2 minutes. 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. 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.
  4. Carve the roasts and serve with the juniper jus on the side.
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.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.