Pepper Crusted Beef Tenderloin
Lean tenderloin beef is a delicious protein choice and an ideal way to enjoy red meat.
1 tbsp ground black pepper
1 tsp salt
1/2 tbsp minced rosemary
2 tbsps extra virgin olive oil
1 tsp orange zest
1 1/2 tsps minced garlic
1/2 cup chopped pearl onions
2 tbsps chopped minced shallots
16 oz lean beef tenderloin
Pre-heat the oven to 350 °F (175 °C).
Bring water to a boil in a small saucepan.
Immerse the onions in the boiling water for about 2 minutes, then shock them with cold water. Cut off the root tip of each onion and squeeze onion out of the skin.
Heat a tablespoon of the olive oil in a large ovenproof skillet over medium heat.
Add the shallots and sauté for about 2 minutes or until tender.
Rub the beef with olive oil. Combine the rosemary, garlic, salt, pepper, and orange zest and pat the mixture onto the beef.
Increase the heat under the skillet to high and sear the beef on all sides. Add the pearl onions and place the skillet directly in the oven.
Roast until a thermometer reads 145° F (60° C) for medium-rare.
in 1 serving of Pepper Crusted Beef Tenderloin.
, 7% carbs, 41% protein.
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