Recipe for Beef Tenderloin with Walnut-Horseradish Crumbs 
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Yield:
8 servings
Ingredients:
Amount Ingredient
1 tbl olive oil
2 x shallots, sliced thin
1 tsp minced garlic
1/2 tsp fennel seeds
1 cup coarse fresh bread crumbs
1 cup finely chopped walnuts
1/2 cup prepared horseradish, drained and patted dry on paper towels
1 tbl chopped fresh mint, or 1/4 teaspoon dried
1/2 tsp red pepper flakes
3 lb beef tenderloin, trimmed and tied
1/2 tsp salt
1/2 tsp freshly ground pepper
Instructions:
Instructions: 1. Heat oven to 450 degrees F. Heat oil in small saucepan over medium heat. Add shallots; cook until tender. Add garlic and fennel seeds; cook, stirring, 30 seconds. Transfer to bowl. Stir in bread crumbs, walnuts, horseradish, mint and red pepper flakes.

2. Rub tenderloin all over with salt and pepper. Place on rack in foil-lined shallow roasting pan. Spread creme fraiche over top and sides; press bread-crumb mixture onto beef.

3. Roast tenderloin 45 minutes until meat thermometer inserted in center reads 130 degrees F. for medium-rare (cover loosely with sheet of foil during roasting if crumbs brown too quickly). Let stand 10 minutes before slicing.

Makes 8 servings.

Total Fat 45 g

Prep time: 25 minutes

Baking Time: 45 minutes

Degree of difficulty: easy

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