Beef Tenderloin with Marinated Walnut Sauce Beef Tenderloin with Marinated Walnut Sauce

[migration] empty title 531 Image by: [migration] empty title 531 Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2003


Marinated Walnuts:


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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 370 mg
  • Protein 24 g
  • Calories 352.0
  • Total fat 18 g
  • Cholesterol 60 mg
  • Saturated fat 5 g
  • Total carbohydrate 23 g


  • Iron 24.0
  • Folate 9.0
  • Calcium 3.0
  • Vitamin A 3.0
  • Vitamin C 2.0
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Beef Tenderloin with Marinated Walnut Sauce