Roasted Beef Tenderloin with Caramelized Onions
Roasted Beef Tenderloin with Caramelized Onions
Ingredients
- 2 teaspoons (10 ml) mustard seeds, crushed
- 1 teaspoon (5 ml) coriander seeds, crushed
- 1 teaspoon (5 ml) black peppercorns, crushed
- 1/4 teaspoon (1 ml) ground cinnamon
- 1 roast, about 3 lbs (1.4 kg) beef tenderloin, center cut or top sirloin
- 2 tablespoons (30 ml) Dijon mustard
- 4 onions, thinly sliced
- 1/4 cup (60 ml) butter
- Salt and pepper
- 2 tablespoons (30 ml) cornstarch
- 2 tablespoons (30 ml) water
- 8 cups (2 litres) chicken broth
- 2 cups (500 ml) Marsala wine or Pineau des Charentes
- 2 tablespoons (30 ml) molasses
- 1/2 cup (125 ml) 35% cream
- 1/4 cup (60 ml) unsalted butter
Instructions
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- In a bowl, combine the spices. Brush the roast with the mustard, then coat with spices.
- In a large ovenproof skillet, brown the roast in half the butter. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the onions over high heat in the remaining butter. Place the roast over the onions and bake for about 45 minutes or until a meat thermometer inserted into the centre of the roast reads 48 °C (118 °F) for medium rare doneness. Count about 15 minutes per 454 g/1 lb of meat. Cover with foil. Let stand for 10 minutes at room temperature.
Roasted Beef Tenderloin with Caramelized Onions