Beef Tenderloin with Marinated Walnut Sauce

By The Canadian Living Test Kitchen

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Beef Tenderloin with Marinated Walnut Sauce

Photography by Yvonne Duivenvoorden.

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	352352 cal
pro	24 g24g pro
total fat	18 g18g total fat
sat. fat	5 g5g sat. fat
carb	23 g23g carb
fibre	1 g1g fibre
chol	60 mg60mg chol
sodium	370 mg370mg sodium
% RDI:	-
calcium	33 calcium
iron	2424 iron
vit A	33 vit A
vit C	22 vit C
folate	99 folate

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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.

Ingredients

2 tbsp butter 2 2tbsp tbspbutter
2 cloves garlic , minced2 2cloves garlic, minced
1/2 onion , finely chopped1/2 1/2onion, finely chopped
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
1/2 cup dry red wine 1/2 1/2cup cupdry red wine
1-1/2 cups beef stock 1-1/2 1-1/2cups cupsbeef stock
2 lb beef tenderloin 2 2lb lbbeef tenderloin
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
Marinated Walnuts:
1 cup walnut halves , lightly toasted1 1cup cupwalnut halfwalnut halves, lightly toasted
1 tsp cocoa powder 1 1tsp tspcocoa powder
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/2 tsp ground allspice 1/2 1/2tsp tspground allspice
1/2 tsp ground cloves 1/2 1/2tsp tspground cloves
1/2 1/2tsp tspground Szechuan pepper, (optional)
1/4 tsp vanilla 1/4 1/4tsp tspvanilla
1 Pinch salt 1 1Pinch Pinchsalt
1 Pinch cinnamon 1 1Pinch Pinchcinnamon
3/4 cup rice vinegar 3/4 3/4cup cuprice vinegar
2/3 cup granulated sugar 2/3 2/3cup cupgranulated sugar
1 bay leaf 1 1bay leafbay leaves

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