Herb Crusted Beef Tenderloin

Ingredients

1 beef tenderloin- center cut (4-5 LB)

For the crust:
¼ cup freshly cracked peppercorns
Salt to taste
Chopped fresh thyme, rosemary and parsley
Dijon mustard

For the sauce:
2 cups balsamic vinegar
1/4 cup honey
1 bag of pearl onions

Method

For the beef:
Pre-heat oven to 450°F.
Season meat thoroughly with salt and black pepper.
In a large pan heat a few tablespoons of vegetable oil and allow to heat to a smoking point.
Sear tenderloin on all sides and transfer to the oven and cook to desired doneness. (For rare about 10 min)

When cool enough to handle, brush with Dijon mustard and then
crust the top with the herb mix. To finish, put back in oven to continue to cook. (internal temp 125 for rare)
Remove from oven and let rest 5-10 minutes before slicing.

For the Sauce:

Cook pearl onions in large pot of boiling salted water 2 minutes; drain. Trim root ends, leaving base intact. Peel. (Can be made 1 day ahead. Cover and refrigerate.)
In a medium sauce pan reduce balsamic vinegar and honey by half, season with salt and pepper add pearl onions. Drizzle on top of sliced meat.

Recipe courtesy of dish cooking studio.