Beef Tenderloin with Pickled Onions and Pink Peppercorns

1. 1

   Preheat the oven to 350.

2. 2

   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.

3. 3

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

4. 4

   Drain the onions, reserving the pickling liquid.

5. 5

   Meanwhile, rub the beef with the oil and set it in a small roasting pan.

6. 6

   Season with salt and pat with 1 tablespoon of the peppercorns.

7. 7

   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.

8. 8

   Transfer the roast to a board and let rest for 30 minutes.

9. 9

   In a saucepan, combine the rose with the remaining 2 tablespoons of sugar and boil over high heat until reduced to 1/2 cup, about 20 minutes.

10. 10

    Add 1/4 cup of the pickling liquid and bring to a simmer.

11. 11

    Add the cornstarch slurry and the remaining peppercorns and cook until thickened, about 1 minute.

12. 12

    Slice the meat, removing the strings.

13. 13

    Transfer to plates and top with the onions.

14. 14

    Drizzle with the sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.