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Beef Tenderloin with Rosemary-Walnut Crust and Balsamic Reduction

by in May 2004
Beef Tenderloin with Rosemary-Walnut Crust and Balsamic Reduction
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Total Time: 30

Yield: 6 servings

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For the meat:


  • 2 cups walnut halves
  • 2 tablespoons chopped fresh rosemary
  • 2 garlic cloves
  • 1/4 teaspoon plus 2 teaspoons kosher or sea salt, divided
  • 1 whole beef tenderloin, about 1-3/4 pounds
  • 2 tablespoons olive oil
  • 1 teaspoon freshly ground black pepper.
  • 2 tablespoons whole-grain mustard


Preheat oven to 450°. In a large skillet over low heat, toast walnuts, stirring occasionally, until golden brown and fragrant, 8-10 minutes.

Put walnuts in a food processor with rosemary, garlic, and 1/4 teaspoon salt; pulse until mixture looks like coarse sand.

Using kitchen twine, tie up meat at several points along the tenderloin to maintain uniform thickness. Season with remaining 2 teaspoons salt and pepper.

Heat a large skillet on medium-high setting. Add olive oil to pan; sear beef until browned on all sides, 4-5 minutes per side. Remove twine.

Spread a thin layer of mustard over meat. Take liberal amounts of the walnut mixture and press it firmly against mustard to form a crust.

Place tenderloin in a baking dish; cover with aluminum foil. Roast 15 minutes. Remove foil; roast 10-20 minutes longer, checking every 5 minutes, until a thermometer in the middle of the tenderloin reaches 125°.

For the sauce:


  • 2-1/2 cups inexpensive balsamic vinegar
  • 1/2 cup honey
  • 1/2 cup chopped dried fruit (cranberries, apricots, golden raisins, etc.)


Combine vinegar, honey, and dried fruit in a medium-size saucepan over medium-high heat. Bring to a simmer; then reduce heat to medium-low and simmer 30-40 minutes until mixture is thick enough to lightly coat the back of a spoon. (Note that cooking vinegar can create a strong odor; we recommend good ventilation.)

Serve alongside meat.
Updated Wednesday, April 28th, 2004

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