Herb Crusted Beef Tenderloin
Ingredients
- 1.25 kg beef tenderloin 2-1/2 lb
- 2 tbsp freshly cracked pepper 25 ml
- 2 tsp salt 10 ml - kosher, sea or coarse
- 2 tbsp thyme, rosemary, parsley freshly chopped or 1 tsp dried herbs
- 2 tbsp Dijon mustard
- 1 cup balsamic vinegar 250 ml
- 2 tbsp honey 25 ml
- 1 cup fresh pearl onions can be omitted but they add a lot of flavour
Instructions
Beef Tenderloin
- Season meat thoroughly with salt and pepper. In a large sauté pan heat oil until very hot. Sear tenderloin on all sides and transfer to the oven and cook for 10minutes. Set aside. Meanwhile, combine the freshly chopped herbs. When the meat is cool enough to handle, brush with Dijon mustard and crust the top with the herb mixture. Return beef to the oven until it reaches desired doneness: Rare: 5-10 minutes 125oF 60oC or Medium: 10-15 minutes 145oF 63oC Remove beef from the oven and let rest 5-10 minutes before slicing.
Glaze
- Place pearl onions in heat proof bowl. Cover with boiling water and let stand one minute. Rinse under cold water. Peel skins by trimming end and squeezing end of onion to release from skins. Reserve In a medium sauce pan, cook balsamic vinegary, honey and onions over medium heat until reduced by half, about 15-20 minutes. Season with salt and pepper. Drizzle on top of slice meat. Serve hot.