Print
Email
Yield: 6 servings
Preparation Time: 30 minutes
Start to Finish Time: 80 minutes
- 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.
.png)
