Beef tenderloin with sweet onion & rosemary jus

Instructions

1. Preheat the oven to 425°F. In a small bowl, combine the garlic and 2 tsp rosemary. Pat the beef dry with paper towels. Cut about 8 slits (1⁄3 inch wide by 1⁄3 inch deep) all over the tenderloin. Stuff the slits with the garlic mixture, reserving any remaining garlic. Brush off any excess garlic from the outside of the beef. Season the beef with the salt and 1⁄2 tsp black pepper.
2. In a 12-inch nonstick ovenproof skillet, heat the oil on medium-high. Add the beef and cook until well browned on all sides, 5 to 7 minutes, turning occasionally. Remove the pan from heat.
3. Scatter the onion and the remaining garlic mixture around the beef in the skillet. Sprinkle with 1 tsp rosemary and remaining 1⁄4 tsp black pepper. Stir the onion with the pan drippings until coated. Transfer the skillet to the oven.
4. Roast until an instant-read thermometer inserted into the center of the beef registers 135°F for medium-rare, 25 to 30 minutes, stirring the onion twice during cooking. (The skillet handle will be hot.) Transfer the beef to a cutting board and let rest for 10 minutes.
5. Meanwhile, place the skillet with the onion on the stovetop. Stir in the stock, scraping up any browned bits on the bottom of the pan. Bring to a simmer over medium-high heat. Cook for 1 minute, then remove from heat. Stir in any juices from the beef and the remaining 1 tsp rosemary. Simmer the jus for 1 minute more. Transfer to a bowl or gravy boat. Slice the beef into 8 thin slices. Serve with the jus.
6. Serving size: 2 slices of beef and about 1⁄4 cup jus