This glazed beef with pearl onions is a party hit.
Directions for: Trish Magwood's Herb Crusted Beef Tenderloin
Ingredients
Herb Crusted Beef Tenderloin2 lb(s) beef tenderloin, centre cut (1.25 Kg)
2 Tbsp freshly cracked black pepper (25 mL)
2 tsp kosher salt (10 mL)
2 Tbsp vegetable oil (25 mL)
2 Tbsp each freshly chopped thyme, rosemary and parsley(25mLl)
2 Tbsp Dijon mustard (25mL)
Glaze1 cup balsamic vinegar (250 mL)
2 Tbsp honey (25 mL)
1 cup fresh pearl onions
Directions
Herb Crusted Beef Tenderloin1. Preheat oven to 450 degrees F (230 C).
2. Season meat thoroughly with kosher salt and freshly cracked black pepper.
3. in a large saut pan heat oil until very hot. Sear tenderloin on all sides and transfer to the oven and cook for 10 minutes. Set aside.
4. Meanwhile, combine the freshly chopped herbs.
5. when the meat is cool enough to handle, brush with Dijon mustard and crust the top with the herb mixture.
6. Return beef to oven until reaches desired doneness, for about 5-10 minutes for rare. (125 degrees F, 60C for rare) and 10-15 minutes for medium (145 degrees for medium)Remove from oven and let rest 5-10 minutes before slicing.
Glaze1. Place pearl onions in heat proof bowl. Cover with boiling water, let stand one minute. Rinse under cold water. Peel skins by trimming end and squeezing end of onion to release from skins. Reserve.
2. in a medium saucepan cook balsamic vinegar honey and onions over medium heat until reduced by half, about 15-20 minutes. Season with salt and pepper. Drizzle on top of sliced meat.
See more: Main, Bake, Dinner, Herbs, Saute, Beef, Valentine's Day