Crusted Beef Tenderloin

Russ Myers


Adding this special sauce before baking creates an exceptional tasting beef tenderloin.

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6 servings


20 Min


40 Min




1 1/2 to 2 lbs. beef tenderloin
1 Tbs. vegetable oil
1 C. pecan halves
1/2 C. firmly packed fresh parsley leaves
3 Tbs. mayonnaise
2 1/2 Tbs. prepared grated horseradish
1 Tbs. soy sauce
2 cloves garlic, chopped
1 egg white, beaten

Directions Step-By-Step

Preheat oven to 400 degrees. Pat beef dry and season with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke. Add beef and cook, turning, until brown on all sides, about 2 minutes. Transfer to a shallow baking pan. In food processor fitted with chopping blade, combine pecans, parsley, mayonnaise, horseradish, soy sauce, and garlic until coarse puree forms. Brush egg white on all sides of beef, then coat with pecan mixture, spreading it thickly on top. Roast beef in middle of oven until a thermometer inserted into center of thickest part registers 125 degrees for medium-rare, about 25 minutes. Transfer to a cutting board and let stand 10 minutes before slicing.

About this Recipe

Course/Dish: Beef, Gravies
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom