Pecan-Crusted Beef Tenderloin with Port Reduction Recipe


Cal/Serving: 821
Daily Value: 41%
Servings: 6

Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Vitamin A387IU8%
Vitamin C3mg4%
Thiamin (B1)0mg19%
Riboflavin (B2)0mg17%
Niacin (B3)16mg78%
Vitamin B61mg66%
Folic Acid (B9)41µg10%
Vitamin B123µg42%
Vitamin D0µg0%
Vitamin E1mg7%
Vitamin K22µg27%
Fatty acids, total monounsaturated25g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

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



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


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.

Recipe Details

Servings: 6

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