Herb-Crusted Beef With Onions
5
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This dish is a bit labour-intensive, but browning meat over very high heat before roasting it is well-worth the effort. The result: juicy, tender beef.
Ingredients
Olive oil
1 tsp(s)
Onion
3 large
Table salt
½ tsp(s)
Uncooked lean tenderloin beef
1 pound(s)
Dijon mustard
1 tsp(s)
Dried thyme
½ tsp(s)
Balsamic vinegar
2 tsp(s)
Fresh parsley
1 tbsp(s)
Dried rosemary
½ tsp(s)
Kale
4 cup(s)
Instructions
1
Preheat oven to 425ºF.
2
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 1/4 teaspoon of salt and continue stirring until onions start to brown, about 20 minutes. Set aside.
3
Meanwhile, heat a skillet coated with cooking spray over high heat. Add beef and brown on all sides to seal in juices, about 2 minutes total. Transfer to a small roasting pan and let stand 5 minutes.
4
Combine mustard, rosemary, thyme and remaining 1/4 teaspoon salt. Coat beef with mixture and roast about 15 to 20 minutes for medium rare. Transfer to cutting board and let stand at least 5 minutes.
5
Stir parsley and vinegar into caramelized onions. Cut beef into thin slices, top with onions and serve with kale.
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