Beef Tenderloin with Pickled Onions and Pink Peppercorns

Name: Beef Tenderloin with Pickled Onions and Pink Peppercorns
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 794 grams center-cut beef tenderloin in one piece, tied; 2 teaspoons canola oil; 0 teaspoons cornstarch dissolved in 2 teaspoons of water; 8 servings Kosher salt; 750 milliliters light-bodied rosé; 2 Tbsps pink peppercorns; 237 milliliters raspberry vinegar; 2 larges red onions, thinly sliced; 59 milliliters sugar

Beef Tenderloin with Pickled Onions and Pink Peppercorns might be just the main course you are searching for. One serving contains 548 calories, 19g of protein, and 23g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of onions, sugar, cornstarch, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the light rum you could follow this main course with the Mixed Berry Shortcake as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Preheat the oven to 35

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Oven

In a large bowl, stir the vinegar with 1/4 cup of the sugar and 1 tablespoon of salt until the sugar and salt are dissolved.

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Vinegar

Sugar

Salt

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Bowl

Add the onions and let stand at room temperature, stirring occasionally, until softened, about 1 hour.

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Onion

Drain the onions, reserving the pickling liquid.

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Onion

Meanwhile, rub the beef with the oil and set it in a small roasting pan. Season with salt and pat with 1 tablespoon of the peppercorns. Roast on the lowest rack of the oven for about 40 minutes, until an instant-read thermometer inserted in the center registers 125 for medium-rare.

Ingredients you will need

Peppercorns