Ingredients
1 beef tenderloin roast (2-3 lbs.), t, rimmed
3 tbsp coarse-grain dijon mustard
1 tbsp maple syrup
1 garlic clove, minced
1 shallot, chopped
1 tsp dried rosemary
1 tsp dried thyme
1 cup pecans, finely chopped
CRANBERRYJALAPENO SAUCE
1 cup fresh cranberries
1/2 orange, juiced
1/3 cup sugar
2 red bell peppers, roasted - peeled,, seeded and diced
1 small jalapeno, roasted, peeled, - seeded, and diced
3 tbsp chopped cilantro
1 zest of 1/2 lime
1 zest of 1/2 orange
Directions
Preheat oven to 425 degrees F. Mix all ingredients except pecans and
spread over tenderloin. Roll beef in the pecans, pressing firmly to
cover tenderloin with nuts. Roast 45-50 min. on a rack in a shallow
roasting pan. For med-rare; remove tenderloin when meat thermometer
inserted in center reads 135 degrees F. For medium; remove when
thermometer reads 150 degrees F. Let roast stand 15 min. before
slicing. Cut tenderloin into 1/2-inch thick slices and serve with
warm Cranberry-Jalapeno Sauce (recipe below).
Serving Suggestion: Roasted Vegetables and Sweet Potato Wedges. Serves
6-10.
Warm Cranberry-Jalapeno Sauce: Prepare peppers by broiling 3-4 inches
from heat on a baking sheet, turning frequently, until skin bubbles
and is evenly charred. Transfer to a sealable plastic bag; close and
set aside until peppers cool. Peel charred skin from peppers. Remove
seeds. To make sauce, blend cranberries, orange juice and sugar in
food processor for 30-45 seconds. Transfer to saute pan and add
remaining ingredients. Stir to mix and let ingredients stand at least
30 min. for flavors to combine. Warm sauce over low heat before
serving. Do not boil. Salt to taste. Serve sauce with sliced, roasted
tenderloin or sirloin. Yields: 1 1/2-2 cups.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 6 servings
Pecan-Crusted Tenderloin With Warm Cranberry-Jalapeno Sau Recipe brought to you by Recipe Ideas
Categories: Cranberry; Fruit; Meat; Mexican; Nut
The History of Recipes
It is possible to read the history of meal recipes way back into the far past, in fact as far into history as early Egypt, and potentially, even further back. However, these, old recipes were just basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe in existence, according to historians is a series of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Later, we have some books which appeared in the fourteenth century ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian curry that is popular today, but rather accounts of the types of food cooked for the nobility of that time. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices like rosemary and coriander. The introduction of these new foods and spices caused an outbreak in books on cookery, many of which are now in private libraries. For the decades that followed, the upper-class families of Wesstern Europe strove to serve up the most extravagent meals, and as a consequence, the best chefs and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes common in their social group. By the time we get to the 1900s, cooking books are greatly in demand mostly as a result of more people being able to read, people having increased spare time and having more money. The arrival of television brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Pecan Crusted Tenderloin With Warm Cranberry Jalapeno Sau recipe.
