Recipes Pecan-Crusted Beef Tenderloin with Juniper Jus 5.0 (694) Add your rating & review Plus: Ultimate Holiday Guide Centerpiece Roasts By Gabriel Kreuther Gabriel Kreuther Why Because while he calls his food "modern French, with clean, bright flavors", we call it elegant and slightly subversive. Born Niederschaeffolsheim, Alsace, France, 1969. Education École Hôtelière in Strasbourg, France. Experience Jean Georges, New York City; L'Ermitage de Bernard Ravet, Vufflens-le-Château, Switzerland. Why he became a chef "From the age of six, I was always bothering my mother to teach me to cook. When I got older, I spent summers working in my uncle's restaurant." Most popular item on his menu Croustillant. "It's squab with sautéed foie gras in the center, wrapped in cabbage, then wrapped in a thin pastry. It's almost like a spring roll." Ingredient obsession The herb hyssop. "The taste is somewhere between anise and mint." Favorite cheap eat The pastrami sandwich at Manhattan's Carnegie Deli. "The first time you see it, you're scared. That's a lot of pastrami." Won Best New Chef at: Atelier, New York City (closed) Food & Wine's Editorial Guidelines Updated on November 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 30 mins Total Time: 1 hrs 45 mins Yield: 10 Ingredients Two 2 1/2-pound well-trimmed center-cut beef tenderloins, not tied Salt and freshly ground pepper 4 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1/4 cup ketchup 1/4 cup Dijon mustard 4 large egg yolks 1 cup pecans, very finely chopped 3 shallots, thinly sliced 1 garlic clove, thinly sliced 1 carrot, thinly sliced 1 tablespoon tomato paste 2 teaspoons dried juniper berries, crushed 1 1/2 cups full-bodied red wine, such as Syrah 1 cup beef demiglace (see Note) Directions 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. 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. 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. 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. Rate it Print