Pecan-Crusted Beef Tenderloin with Port Reduction Recipe



For the crust:

  • ¾ cup toasted pecans
  • 1/3 cup bread crumbs
  • 3 tablespoons melted butter
  • 2 cloves garlic, peeled and minced
  • 1-½ tablespoons minced parsley
  • Salt and pepper, to taste

For the beef:

  • 3 pounds beef tenderloin roast, tied
  • Salt and pepper, to taste
  • Canola oil, as needed, for cooking

For the sauce:

  • 1 shallot, peeled and minced
  • 1½ cups ruby port
  • 1½ cups veal stock
  • 1 teaspoon red wine vinegar
  • ½ teaspoon sugar
  • 2 tablespoons butter
  • Salt and pepper, to taste

A nutty, crunchy dish covered in a rich, flavorful sauce that’s perfect for a holiday dinner centerpiece.


For the crust:

Place pecans in the bowl of a food processor and pulse until finely chopped. Add remaining ingredients for the crust and process briefly to combine. Season with salt and pepper. Set aside.

For the beef:

Heat the oven to 400 degrees. Season filets with salt and pepper. Warm a large sauté pan or roasting pan over medium-high heat on the stove. Add enough canola oil to lightly cover the bottom of the pan. Place beef in the pan, turning every 2-3 minutes, until it is seared on all sides. Cover the seared beef with the pecan crust, pressing it onto the surface.

Finish cooking the tenderloin in the oven, about 15-18 minutes for medium rare, 25-27 minutes for medium well. An instant read thermometer inserted into the roast should read 125 degrees for medium rare, 150 degrees for medium well. Remove the roast from the oven and place it on a rack to rest while the sauce is prepared. Reserve the pan with the oil and drippings to make the sauce.

For the sauce:

Pour off any excess oil in the pan and discard. Add minced shallots and cook briefly, about 1-2 minutes, over medium heat. Deglaze the pan with port and simmer the wine until it is reduced by half. Add veal stock, vinegar and sugar. Simmer sauce, reducing it by about half. It should thicken slightly and coat the back of a spoon. Turn off the heat, whisk in the butter and season with salt and pepper.

For serving, if needed, return the roast to the oven for 5 minutes to warm before serving. Slice the roast into ½-inch slices and serve with the port sauce.


Calories per serving:

821 calories

Dietary restrictions:

Low Carb Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 362g 557%
  • Carbs 79g 26%
  • Saturated 140g 702%
  • Fiber 12g 50%
  • Trans 2g
  • Sugars 26g
  • Monounsaturated 153g
  • Polyunsaturated 30g
  • Protein 292g 585%
  • Cholesterol 1,309mg 436%
  • Sodium 1,845mg 77%
  • Calcium 576mg 58%
  • Magnesium 449mg 112%
  • Potassium 5,652mg 161%
  • Iron 26mg 145%
  • Zinc 53mg 354%
  • Phosphorus 2,891mg 413%
  • Vitamin A 513µg 57%
  • Vitamin C 15mg 25%
  • Thiamin (B1) 2mg 120%
  • Riboflavin (B2) 2mg 106%
  • Niacin (B3) 94mg 470%
  • Vitamin B6 8mg 399%
  • Folic Acid (B9) 245µg 61%
  • Vitamin B12 15µg 254%
  • Vitamin D 1µg 0%
  • Vitamin E 9mg 43%
  • Vitamin K 131µg 164%
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