Horseradish and Pecan-Crusted Beef Tenderloin

Georgia Pecan Commission
  • Yield: 6 servings


1 1/2 to 2pounds beef tenderloin
1/2teaspoon salt
1tablespoon vegetable oil
1cup pecan halves
1/2cup firmly packed fresh parsley leaves
3tablespoons mayonnaise
2 1/2tablespoons prepared grated horseradish
1tablespoon soy sauce
2 garlic cloves, chopped
1 egg white, beaten


  1. Heat oven to 400F. Pat beef dry and season with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke. Add beef and cook, turning, until brown on all sides, about 2 minutes. Transfer to a shallow baking pan.
  2. In food processor fitted with chopping blade, combine pecans, parsley, mayonnaise, horseradish, soy sauce and garlic until coarse puree forms. Brush egg white on all sides of beef, then coat with pecan mixture, spreading it thickly on top. Roast beef in middle of oven until a thermometer inserted into center of thickest part registers 125F for medium-rare-about 25 minutes. Transfer to a cutting board and let stand 10 minutes before slicing.
Recipe courtesy of the Georgia Pecan Commission

Nutritional Info *per serving

  • Calories 405
  • Fat 27g
  • Saturated Fat 6g
  • Cholesterol 97g
  • Sodium 385mg
  • Carbohydrate 6g
  • Fiber 2g
  • Protein 34g