The Spice Garden

Pepper Crusted Beef Tenderloin

Serves: 2

Ingredients:

2 thick slices beef tenderloin (each about 2 inches thick)

2 tbsp. shallots, finely chopped

½ tbsp. fresh rosemary needles, minced

2 large cloves garlic, minced

1 scant tsp. salt

1 ½ tsp. ground black pepper

1 tsp. orange zest

About 2 tbsp. olive oil

10 pearl onions

Making the Dish:

1. Preheat oven to 350⁰ F

2. Bring water to boil in a small saucepan, immerse the pearl onions for about 2 minutes.
Then, drain and shock the onions in cold water. Cut off the root end and squeeze the
onions out of their skins. Set aside.
3. Combine the rosemary, garlic, orange zest, salt, and black pepper in a small, deep bowl.
4. Rub the tenderloins with 1 tbsp. of the olive oil and coat them with the pepper mixture.
Let rest.
5. Heat an ovenproof fry pan and sauté the shallots in the olive oil (1 tbsp.)
6. When the shallots glisten, sear the crusted tenderloins on all sides. Add and toss the pearl
onions to get them ‘golden around the edges’ when the beef has been seared.
7. Place the pan in the pre-heated oven and continue cooking until the tenderloins are
medium rare (about ten minutes).
8. Remove from the oven and cover loosely… let rest for about five to ten minutes.
9. Plate the rest of the meal and serve … a platter of roasted vegetables surrounding the
tenderloins is lovely and easy.

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