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1
Preheat the oven to 425A degrees .
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2
Season the tenderloins all over with salt and pepper.
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3
In each of 2 large deep skillets, melt 1 tablespoon of butter in 1 tablespoon of olive oil.
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4
Add the tenderloins to the skillets and cook over high heat until browned all over, about 8 minutes.
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5
Transfer to a rack and let cool slightly.
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6
In a small bowl, combine the ketchup, mustard and egg yolks and brush the mixture all over the tenderloins.
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7
Transfer the meat to a large roasting pan.
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8
Sprinkle the pecans all over and press to help them adhere.
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9
Roast in the middle of the oven for about 25 minutes, until an instant-read thermometer inserted in the thickest part of each tenderloin registers 125A degrees for medium-rare.
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10
Cover the roasts loosely with foil if the coating browns too quickly.
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11
Transfer to a cutting board and let stand for 10 minutes.
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12
Meanwhile, pour off the fat in one of the skillets used for browning the meat.
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13
Add 1 tablespoon of the butter.
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14
Add the shallots, garlic and carrot and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 6 minutes.
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15
Add the tomato paste and juniper berries and cook, stirring, for 2 minutes.
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16
Add the wine and cook over moderate heat, scraping up any browned bits stuck to the bottom of the skillet, until the sauce is slightly thickened and reduced to 1/2 cup, about 10 minutes.
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17
Add the demiglace and bring to a boil.
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18
Strain the sauce through a fine sieve into a small saucepan, pressing hard on the solids.
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19
Season the jus with salt and pepper and stir in the remaining 1 tablespoon of butter.
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20
Carve the roasts and serve with the juniper jus on the side.
