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Horseradish & Georgia Pecan
Crusted Beef Tenderloin

1-1/2 to 2 lbs. beef tenderloin
Salt
1 Tbsp. vegetable oil
1 cup Georgia pecan halves
1/2 cup firmly packed fresh parsley leaves
3 Tbsp. mayonnaise
2-1/2 Tbsp. prepared grated horseradish
1 Tbsp. soy sauce
2 cloves garlic, chopped
1 egg white, beaten

Preheat oven to 400 degrees F. 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.

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 125 degrees F (for medium-rare, about 25 minutes). Transfer to a cutting board and let stand 10 minutes before slicing. Serves 6.

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