Herb-Crusted Beef With Onions
3 large, yellow, chopped
½ tsp, divided
Uncooked lean tenderloin beef
1 pound(s), trimmed of visible fat
1 Tbsp, fresh, finely chopped
4 cup(s), cooked
- 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 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, about 2 minutes total. Transfer to a small roasting pan and let stand 5 minutes.
- 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.
- Stir parsley and vinegar into caramelized onions. Cut beef into thin slices, top with onions and serve with kale.