Beef Tenderloin with Rosemary-Walnut Crust and Balsamic Reduction

Meat Recipes

Preparation Time: 30 minutes

Start to Finish Time: 80 minutes

Yield: 6 servings

• 2 cups walnuts
• 2 tablespoons chopped fresh rosemary
• 2 cloves garlic
• 1 1-3/4-pound beef tenderloin
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons whole-grain mustard
• 3 cups inexpensive balsamic vinegar
• 1/2 cup honey
• 1/2 cup chopped dried fruit (cranberries, apricots, golden raisins, etc.)

Preheat oven to 350 degrees F. Toast walnuts in oven 5 to 10 minutes, until nicely browned. Place walnuts in a food processor with rosemary and garlic; pulse until mixture is granular.

Increase oven heat to 450 degrees F. Using kitchen twine, tie up the meat at several points along the tenderloin to preserve its shape. Heat a large saute pan to medium-high. Add olive oil to the pan, then season beef with a little salt and pepper and sear until browned on all sides. Remove the twine.

Remove from heat; spread a thin layer of mustard over the meat. Take liberal amounts of the walnut mixture and press it firmly against the mustard to form a crust. Place the tenderloin in a baking dish; cover with aluminum foil. Roast 15 minutes. Remove foil; roast 10 to 20 minutes longer, checking every 5 minutes, until a thermometer in the middle of the tenderloin reaches 125 degrees F.

Meanwhile, make the balsamic reduction. Combine vinegar, honey, and dried fruit in a medium saucepan; simmer 30 minutes over medium-low heat. Cook until mixture will coat the back of a spoon thinly. (Note: cooking vinegar can create a strong odor; good ventilation is recommended.) Serve alongside meat.

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