Beef Tenderloin with Marinated Walnut Sauce
This piquant sauce is also good with game, such as venison loin. The subtle spicing of the walnuts, along with the hint of cocoa, gives the sauce its striking flavour.
Servings: 8
Ingredients:
Photography by Yvonne Duivenvoorden.
| Nutritional Info | |
| Per serving: about | - |
| cal | 352 |
| pro | 24 g |
| total fat | 18 g |
| sat. fat | 5 g |
| carb | 23 g |
| fibre | 1 g |
| chol | 60 mg |
| sodium | 370 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 24% |
| vit A | 3% |
| vit C | 2% |
| folate | 9% |
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2 tbsp (25 mL) butter
2 cloves garlic, minced
Half onion, finely chopped
2 tbsp (25 mL) all-purpose flour
1/2 cup (125 mL) dry red wine
1-1/2 cups (375 mL) beef stock
2 lb (1 kg) beef tenderloin
1/2 tsp (2 mL) each salt and pepper
Marinated Walnuts:
1 cup (250 mL) walnut halves, lightly toasted
1 tsp (5 mL) cocoa powder
1 tsp (5 mL) grated lemon rind
1/2 tsp (2 mL) each pepper, ground allspice and ground cloves
1/2 tsp (2 mL) ground Szechuan pepper (optional)
1/4 tsp (1 mL) vanilla
Pinch each salt and cinnamon
3/4 cup (175 mL) rice vinegar
2/3 cup (150 mL) granulated sugar
1 bay leaf
Preparation:
Marinated Walnuts: In heatproof bowl, combine nuts, cocoa, lemon rind, pepper, allspice, cloves, Szechuan pepper (if using), vanilla, salt and cinnamon. In saucepan, bring vinegar, sugar and bay leaf to boil, stirring. Stir into nut mixture. Let cool; cover and let stand for at least 24 hours or for up to 3 days. Discard bay leaf.
In saucepan over medium heat, melt butter; cook garlic and onion until golden, about 7 minutes. Stir in flour; cook, stirring, for 1 minute. Stir in wine; cook until reduced by half, about 1 minute. Stir in stock. Drain nuts, reserving liquid; add nuts to sauce along with 1/4 cup (50 mL) of the liquid. Bring to boil; reduce heat and simmer until slightly thickened, about 20 minutes. Set aside. (Make-ahead: Let cool. Cover and refrigerate for up to 1 day.)
Meanwhile, season beef with salt and pepper. Place on greased rack in small roasting pan; roast in 450°F (230°C) oven until meat thermometer registers 130° to 140°F (55° to 60°C) for rare, 25 to 35 minutes. Tent with foil; let stand for 10 to 15 minutes. Bring sauce to simmer. Cut beef into 8 slices. Serve with walnut sauce.
Source
Canadian Living Magazine: January 2003
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