Photo of Herb-Crusted Beef With Onions by WW

Herb-Crusted Beef With Onions

Points® value
Total Time
45 min
10 min
35 min
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.


Olive oil

1 tsp(s)


3 large, yellow, chopped

Table salt

½ tsp(s), divided

Uncooked lean tenderloin beef

1 pound(s), trimmed of visible fat

Dijon mustard

1 tsp(s)

Dried thyme

½ tsp(s)

Balsamic vinegar

2 tsp(s)

Fresh parsley

1 tbsp(s), fresh, finely chopped

Dried rosemary

½ tsp(s)


4 cup(s), cooked


  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.