Pecan-Crusted Beef Tenderloin

Pecan-Crusted Beef Tenderloin

with Roasted Shallot Pan Sauce & Horseradish-Pecan Sauce

Serves 6-8

Ingredients

2 cups toasted pecan halves or pieces
2 teaspoons finely chopped rosemary
3/4 cup sour cream
3 tablespoons prepared horseradish
1 head garlic
1 1/2 tablespoons olive oil, divided
1/4 cup mayonnaise
1/4 teaspoon smoked paprika
1 (4 to 5-lb) trimmed beef tenderloin roast
1/4 cup red wine, divided
6 shallots, peeled, stems trimmed but left intact, halved if large
2 cups unsalted beef broth
Coarse kosher salt
Freshly ground black pepper

Instructions

In the bowl of a food processor fitted with the metal blade, pulse pecans until evenly and finely chopped. Remove all but ¼ cup to a bowl and stir in rosemary; reserve.
Add sour cream and horseradish to the food processor with the remaining ¼ cup pecans and process until smooth. Season with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Refrigerate until ready to serve.
Preheat oven to 375˚F.
Cut the top ½-inch off the head of garlic, exposing the cloves. Drizzle with ½ tablespoon of olive oil and wrap tightly in a foil packet. Bake in preheated oven for 45 minutes, until cloves are golden and tender. When cool enough to handle, squeeze the roasted garlic cloves out into a bowl and mash with a fork. Stir in mayonnaise and smoked paprika; reserve.
Season tenderloin generously on all sides with salt and pepper. In a roasting pan or large ovenproof skillet, heat remaining 1 tablespoon olive oil over medium-high. Add tenderloin and sear until well-browned on all sides, about 8 minutes total. Transfer to a plate or baking sheet to cool. Add trimmed shallots and 2 tablespoons of the red wine to the pan and stir to deglaze for 1-2 minutes, then remove from heat.
When tenderloin is cool enough to handle, smear on all sides with the roasted garlic mayonnaise. Press chopped pecans and rosemary firmly onto all sides to form a crust. Place pecan-crusted tenderloin on top of the bed of shallots in the pan. Transfer to the preheated oven and roast at 375˚F until meat reaches an internal temperature of 120-125˚F for medium rare, about 45 minutes.
Meanwhile, combine remaining 2 tablespoons red wine with 2 cups beef broth in a small pot and simmer over medium heat until reduced by half, about 15-20 minutes.
Transfer beef to a serving platter and let rest for about 10 minutes. Meanwhile, make the pan sauce: place the roasting pan on the stovetop over medium heat and whisk in reduced beef broth. Let simmer for 5-7 minutes until slightly thickened. Taste and season with salt and pepper.
Slice tenderloin and serve warm with roasted shallot pan sauce and chilled horseradish-pecan sauce.