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Ingredients

• Two 2 1/2-pound well-trimmed center-cut beef tenderloins, not tied
• Salt and freshly ground pepper
• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1/4 cup ketchup
• 1/4 cup Dijon mustard
• 4 large egg yolks
• 1 cup pecans, very finely chopped
• 3 shallots, thinly sliced
• 1 garlic clove, thinly sliced
• 1 carrot, thinly sliced
• 1 tablespoon tomato paste
• 2 teaspoons dried juniper berries, crushed
• 1 1/2 cups full-bodied red wine, such as Syrah
• 1 cup beef demiglace (see Note)

Description

Preheat The Oven To 425°. Season The Tenderloins All Over With Salt And Pepper. In Each Of 2 Large Deep Skillets, Melt 1 Tablespoon Of Butter In 1 Tablespoon Of Olive Oil. Add The…

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