PECAN-CRUSTED BEEF TENDERLOIN
2 pounds beef tenderloin
Salt, to taste
1 tablespoon vegetable oil
1 cup pecan halves
1/2 cup firmly packed fresh parsley leaves
3 tablespoons mayonnaise
2 1/2 tablespoons prepared horseradish
1 tablespoon soy sauce
2 cloves garlic, chopped
1 egg white, beaten
Preheat oven to 400 degrees F. Pat beef dry and season with salt.
Heat oil in heavy skillet over moderately high heat until just beginning to smoke. Add beef and cook, turning, until brown on all sides, about 3 minutes total. Transfer to a shallow baking pan; set aside.
In a food processor, chop pecans, parsley, mayonnaise, horseradish, soy sauce and garlic; process until coarse puree forms; set aside.
Brush egg white on all sides of browned beef, then coat with pecan mixture, spreading it thickly on top.
Roast beef in middle of the oven until thermometer inserted into center of thickest part registers 130-135 degrees F for medium rare. Transfer to cutting board, cover lightly with foil and let stand at least 10 minutes before slicing.
Makes 8 servings
Source: Georgia Pecan Commission
2 pounds beef tenderloin
Salt, to taste
1 tablespoon vegetable oil
1 cup pecan halves
1/2 cup firmly packed fresh parsley leaves
3 tablespoons mayonnaise
2 1/2 tablespoons prepared horseradish
1 tablespoon soy sauce
2 cloves garlic, chopped
1 egg white, beaten
Preheat oven to 400 degrees F. Pat beef dry and season with salt.
Heat oil in heavy skillet over moderately high heat until just beginning to smoke. Add beef and cook, turning, until brown on all sides, about 3 minutes total. Transfer to a shallow baking pan; set aside.
In a food processor, chop pecans, parsley, mayonnaise, horseradish, soy sauce and garlic; process until coarse puree forms; set aside.
Brush egg white on all sides of browned beef, then coat with pecan mixture, spreading it thickly on top.
Roast beef in middle of the oven until thermometer inserted into center of thickest part registers 130-135 degrees F for medium rare. Transfer to cutting board, cover lightly with foil and let stand at least 10 minutes before slicing.
Makes 8 servings
Source: Georgia Pecan Commission
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