Beef Tenderloin with Rosé Sauce and Pickled Red Onions
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A beef tenderloin is an expensive cut of meat, and cooking it can be a little intimidating. This recipe takes all the guesswork out of it and delivers a restaurant quality meal that will wow everyone at your table!
And you can add a new skill to your kitchen repertoire : how to tie a roast!
Prep Time: 20 min
Cook time: 40 min
1/2 cup raspberry red wine vinegar
1 tbsp sugar
1 1/2 tsp salt
1 red onion, thinly sliced
In a large jar, combine the vinegar, sugar and salt. Stir until the sugar and salt dissolve. Then add the sliced red onions into the jar and screw on the lid. Let the jar of onions stand at room temperature for about an hour, inverting the jar to mix them occasionally. Then transfer into the fridge for later.
Tenderloin and Rosé Sauce
1 3/4 lbs centre-cut beef tenderloin, tied
salt and pepper
2 tsp olive oil
2 tbsp pink peppercorns
2 tbsp sugar
750mL bottle of Rosé
1/4 tsp cornstarch dissolved in 2 tsp of water
Adjust the rack in your oven to it's lowest point and pre-heat your oven to 350F. Rub your tied tenderloin with the oil and season with salt and pepper.
Place the tenderloin in the oven and roast for 40 min or until a thermometer in the centre of the meat measures 125F or medium rare.
Remove from the oven to a board and let rest, covered, for 30 min.
While your meat is cooking, combine the Rosé, sugar and peppercorns in a saucepan and boil over high heat until it is reduced to about 1/2 cup.
Add 1/4 cup of the pickling liquid from your onions to the pot and bring to a simmer. Then add in the cornstarch and water mixture and cook for another minute until the sauce is slightly thickened.
To serve, remove the strings from the tenderloin and slice the meat. Top with onions and pour sauce over the works.
Zhuzh it up!
These pickled onions are so good! If you can't find a raspberry red wine vinegar, a red wine vinegar will work as well. Make a jar and keep them in your fridge to put with sandwiches, carnitas, tacos or pretty much anything!
To learn how to tie the tenderloin, check out Martha Stewart's Cooking School video: Tying Beef Tenderloin
Did you know that pink peppercorns are NOT a peppercorn but a berry with a peppery flavour? They are members of the cashew family, so be careful to avoid them if you have a tree nut allergy!
This amazing recipe was written by Grace Parisi. Find it on the Food and Wine Website: