Crusted Tenderloin with Chipotle Onions

Sunset
Notes: If possible, use buffalo tenderloin, but it is costly. Beef tenderloin is a good option. Both roasts take about the same time to cook. However, if buffalo is cooked beyond rare, the meat becomes dry.
Makes 10 to 12 servings

Ingredients

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1 tablespoon juniper berries
1 tablespoon coriander seed
1 tablespoon dried oregano
1 1/2 teaspoons black peppercorns
1/2 teaspoon kosher salt
5 whole allspice
2 whole cloves
1 1/2 tablespoons chopped pecans
4 cloves garlic, chopped
1 beef or buffalo tenderloin (4 to 5 lb.), fat trimmed, rolled, and tied
1 canned chipotle chili
1 onion (1/2 lb.), thinly sliced
1 tablespoon salad oil
2 cups beef broth
Salt and pepper

Preparation

1. In a blender, finely grind juniper berries, coriander, oregano, peppercorns, kosher salt, allspice, cloves, and pecans. Add the garlic and whirl to form a paste.

2. Rub seasoning paste all over tenderloin. Set meat on a rack in a 12- by 17-inch roasting pan. Roast in a 425° oven for 20 minutes.

3. Meanwhile, rinse canned chipotle chili, discard the seeds and veins, and mince the chili.

4. Mix onion slices with oil and put in roasting pan around meat (not on rack). Continue to cook until a thermometer inserted in center of the thickest part of meat registers 130° for rare, 30 to 40 minutes longer.

5. Transfer roast to a platter and let rest in a warm place 10 to 15 minutes (to allow juices to settle and meat to firm slightly for neater slicing).

6. Skim and discard any fat from drippings in roasting pan. Add minced chipotle and broth to onions in pan. Set pan over high heat and scrape browned bits free, stirring until mixture boils vigorously. Pour into a bowl.

7. Slice meat and offer chipotle-onion sauce to spoon over portions. Add salt and pepper to taste.

Created date

October 2003

Nutritional Information

Calories 273
Caloriesfromfat 46 %
Protein 33 g
Fat 14 g
Satfat 4.6 g
Carbohydrate 2.8 g
Fiber 0.6 g
Sodium 174 mg
Cholesterol 94 mg