Mahnke Family Recipes- Herb-Crusted Beef with Onions

1 t / 7 g1 ¹⁄₂ t / 10.5 g2 t / 14 g3 t / 21 g olive oil1 t / 7 g olive oil
3 large4 ¹⁄₂ large6 large9 large onions, yellow, chopped3 large onions, yellow, chopped
1 t / 6 g1 ¹⁄₂ t / 9.0 g2 t / 12 g3 t / 18 g table salt, divided1 t / 6 g table salt, divided
1 lb / 454 g1 ¹⁄₂ lb / 681.0 g2 lb / 908 g3 lb / 1362 g lean tenderloin beef, trimmed of visible fat1 lb / 454 g lean tenderloin beef, trimmed of visible fat
1 t1 ¹⁄₂ t2 t3 t Dijon mustard1 t Dijon mustard
¹⁄₂ t³⁄₄ t1.0 t1 ¹⁄₂ t dried rosemary¹⁄₂ t dried rosemary
¹⁄₂ t³⁄₄ t1.0 t1 ¹⁄₂ t dried thyme¹⁄₂ t dried thyme
1 T1 ¹⁄₂ T2 T3 T parsley, fresh, finely chopped1 T parsley, fresh, finely chopped
2 t3.0 t4 t6 t balsamic vinegar2 t balsamic vinegar
4 c / 130 g6.0 c / 195.0 g8 c / 260 g12 c / 390 g kale, cooked4 c / 130 g kale, cooked

Another very quick and very tasty week night meal.

Preheat oven to 425F/220C.
In a large non-stick skillet, heat oil over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, about 10 minutes. Reduce heat to low, add 1/4 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 1/4 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.

4 servings

Weight Watchers

Mahnke Family Recipes