Estimated Nutrition (whole recipe, rough)
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Buffalo | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tbl juniper berries
- 1 tbl coriander seed
- 1 tbl dried oregano
- 5 1/2 tsp black peppercorns
- 1/2 tsp kosher salt
- 5 whl allspice
- 2 whl cloves
- 1 1/2 tbl chopped pecans
- 4 x garlic cloves chopped
- 1 x beef or buffalo tenderloin - (4 to 5 lbs) fat trimmed,
- 1 x canned chipotle chili
- 1 x onion - (1/2 lb) thinly sliced
- 1 tbl salad oil
- 2 cup beef broth
- Salt to taste
- Freshly-ground black pepper to taste
- =
Directions
In a blender, finely grind juniper berries, coriander, oregano, peppercorns, kosher salt, allspice, cloves, and pecans.
Add the garlic and whirl to form a paste.
Rub seasoning paste all over tenderloin.
Set meat on a rack in a 12- by 17-inch roasting pan.
Roast in a 425 degree oven for 20 minutes.
Rinse canned chipotle chili, discard the seeds and veins, and mince the chili.
Mix onion slices with oil and put in roasting pan .
Continue to cook for 30 to 40 minutes longer.
Transfer roast to a platter and let rest in a warm place 10 to 15 minutes
Skim and discard any fat from drippings in roasting pan.
Add minced chipotle and broth to onions in pan.
Set pan over high heat and scrape browned bits free, stirring until mixture boils vigorously.
Slice meat and offer chipotle-onion sauce to spoon over portions.
Add salt and pepper to taste.