Beef Tenderloin with Marinated Walnut Sauce

This piquant sauce is also good with game, such as venison loin. The subtle spicing of the walnuts, along with the hint of cocoa, gives the sauce its striking flavour.

Ingredients Marinated Walnuts:
1 cup	walnut halves, lightly toasted	250 mL
1 tsp	cocoa powder	5 mL
1 tsp	grated lemon rind	5 mL
˝ tsp	each pepper, ground allspiceand ground cloves	2 mL
˝ tsp	ground Szechuan pepper (optional)	2mL
ź tsp	vanilla	1 mL
Pinch	each salt and cinnamon
ž cup	rice vinegar	175 mL
2/3 cup	granulated sugar	150 mL
1	bay leaf

Ingredients Beef Tenderloin:
2 tbsp	butter	25 mL
2	cloves garlic, minced
Half	onion, finely chopped
2 tbsp	all-purpose flour	25 mL
˝ cup	dry red wine	125 mL
1 ˝ cup	beef stock	375 mL
2 lb	beef tenderloin	1 kg
˝ tsp	each salt and pepper	2 mL

Instructions:

In heatproof bowl, combine nuts, coca, lemon rind, pepper, allspice, cloves, Szechuan pepper (if using), vanilla, salt and cinnamon. In saucepan, bring vinegar, sugar and bay leaf to boil, stirring. Stir into nut mixture. Let cool; cover and let stand for at least 24 hours or for up to 3 days. Discard bay leaf.

In saucepan over medium heat, melt butter; cook garlic and onion until golden, about 7 minutes. Stir in flour; cool until reduced by half, about 1 minute. Stir in stock. Drain nuts, reserving liquid; add nuts to sauce along with ź cup (50 mL) of the liquid. Bring to boil; reduce heat and simmer until slightly thickened, about 20 minutes. Set aside. (Make-ahead: Let cool. Cover and refrigerate for up to 1 day.)

Meanwhile, season beef with salt and pepper. Place on greased rack in small roasting pan; roast in 450 ˚F (230 ˚C) oven until meat thermometer registers 130 ˚ to 140 ˚F (55˚ to 60˚C) for rare, 25 to 35 minutes. Tent with foil; let stand for 10 to 15 minutes. Bring sauce to simmer. Cut beef into 8 slices. Serve with walnut sauce.

Makes 8 servings: about 352 cal. per serving