Pepper: Red Pepper-Walnut Sauce for Beef Tenderloin

posted by scooby 09-06-100 3:44 AM

Red Pepper-Walnut Sauce for Beef Tenderloin

1/2 cup walnuts (about 2 ounces)
Salt and freshly ground pepper
One 12-ounce jar roasted red peppers, drained and coarsely chopped
2 tablespoons finely chopped basil
1 serrano or other small hot chile, seeded and minced
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon ground cumin


Preheat oven to 450.

On a small pie plate, toast the walnuts for about 3 minutes, or until fragrant and lightly browned. Let cool slightly, then coarsely chop the nuts.

Meanwhile, in a small bowl, combine the red peppers, walnuts, basil, chile, olive oil, lemon juice and cumin; season with salt and pepper. Carve the roast into thick slices and serve with the red pepper sauce.

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