Ingredients

Scaled 4

  • 4 t olive oil
  • 12 large onions, yellow, chopped
  • 2 t / 12 g table salt, divided
  • 4 lb / 1816 g lean tenderloin beef, trimmed of visible fat
  • 4 t Dijon mustard
  • 2 t dried rosemary
  • 2 t dried thyme
  • 4 T parsley, fresh, finely chopped
  • 8 t balsamic vinegar
  • 16 c kale, cooked

Method

Preheat oven to 425ºF.

In a large nonstick skillet, heat oil over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, about 10 minutes. Reduce heat to low, add ¼ teaspoon of salt and continue stirring until onions start to brown, about 20 minutes. Set aside.

Meanwhile, heat a skillet coated with cooking spray over high heat. Add beef and brown on all sides to seal in juices for about 2 minutes. Transfer to a small roasting pan and let stand for 5 minutes.

Combine mustard, rosemary, thyme and remaining ¼ teaspoon salt. Coat the beef with the mixture and roast it for 15 to 20 minutes for medium rare. Transfer to cutting board and let stand for at least 5 minutes.

Stir parsley and vinegar into caramelized onions. Cut beef into thin slices, top with onions and serve with kale.

Servings

16 servings

Category

Source

weightwatchers [

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