Pecan-Crusted Beef Tenderloin with Horseradish-Pecan Sauce – Garden & Gun

Name: Pecan-Crusted Beef Tenderloin with Horseradish-Pecan Sauce – Garden & Gun
Ingredients: 2 cups toasted pecan halves or pieces (Lata recommends Schermer Pecans ); 2 tsp. finely chopped rosemary; ¾ cup sour cream; 3 tbsp. prepared horseradish; Coarse kosher salt; Freshly ground black pepper; 1 head garlic; 1½ tbsp. olive oil, divided; ¼ cup mayonnaise; ¼ tsp. smoked paprika; 1 (4 to 5-lb.) trimmed beef tenderloin roast; 6 shallots, peeled, stems trimmed but left intact, halved if large; ¼ cup red wine, divided; 2 cups unsalted beef broth

gardenandgun.com

A classic holiday crowd-pleaser uses pecans two ways for added texture and flavor

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Ingredients

2 cups toasted pecan halves or pieces (Lata recommends <a href="https://schermerpecans.com/" target="_blank" rel="noopener noreferrer">Schermer Pecans</a>)
2 tsp. finely chopped rosemary
¾ cup sour cream
3 tbsp. prepared horseradish
Coarse kosher salt
Freshly ground black pepper
1 head garlic
1½ tbsp. olive oil, divided
¼ cup mayonnaise
¼ tsp. smoked paprika
1 (4 to 5-lb.) trimmed beef tenderloin roast
6 shallots, peeled, stems trimmed but left intact, halved if large
¼ cup red wine, divided
2 cups unsalted beef broth