Horseradish & Pecan-Crusted Beef Tenderloin
Yield: 6-8 servings
Ingredients:
Horseradish and Pecan Crusted Tenderloin
GDA_014, 7/30/02, 3:08 PM, 8C, 5250x6190 (0+346), 88%, chrome 6 stops, 1/30 s, R97.5, G72.7, B74.5
3-4 lb. beef tenderloin
1 tsp. salt
1 Tbsp. vegetable oil
1 c. Georgia pecan halves
1 c. fresh parsley leaves, firmly packed
3 Tbsp. mayonnaise
2½ Tbsp. prepared grated horseradish
1 Tbsp. soy sauce
2 cloves garlic, chopped
1 large egg white, beaten
Preparation:
Preheat oven to 400°F. Pat beef dry and season with salt. Heat oil in a heavy skillet over moderately high heat until oil just begins to smoke. Add beef and cook, turning to brown on all sides, about 2 minutes. Transfer to shallow baking pan. In food processor using a chopping blade, combine pecans, parsley, mayonnaise, horseradish, soy sauce and garlic; pulse until coarse puree of pecan mixture forms. Brush egg white on all sides of beef; then coat with pecan mixture, spreading it thickly on top. Roast beef on center rack of oven until a thermometer inserted into center of thickest part registers 125°F for medium-rare, about 25 minutes. Transfer to cutting board and let stand 10 minutes before slicing.
