Ingredients

For Marinade and Beef:
1 cup dark molasses
2 tablespoons balsamic vinegar
2 tablespoons freshly cracked black pepper
2 garlic cloves, minced
1 large shallot, minced
2 teaspoons finely grated ginger
1 teaspoon minced fresh thyme
2 teaspoons crushed red pepper flakes, or to taste
2 pounds center-cut beef tenderloin, trimmed of all fat and silver skin
For Glazed Pecans:
1/2 cup water
1/2 cup sugar
2 dried red chiles, such as cayenne, de arbol, or chiltepin
1 cup whole shelled pecans
1/4 cup dark molasses
For Compote:
3 cups beef stock
1 tablespoon cornstarch
1 tablespoon cold water
1 cup diced smoked bacon
1 tablespoon vegetable oil
2 cups sliced wild mushrooms, such as morels, chanterelles, or shiitakes
1 large sweet potato
2 tablespoons butter
1/2 cup peeled pearl onions
1 tablespoons brown sugar
2 teaspoons cider vinegar
Freshly squeezed lemon juice
2 tablespoons vegetable oil
4 sprigs fresh watercress, for garnish

Description

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