Ingredients
- 5-6 lb beef tenderloin
- 3 cloves garlice, chopped
- 3 Tbsp fresh thyme, minced
- 3 Tbsp fresh rosemary, minced
- 1/4 cup, plush 2 Tbsp extra-virgin olive oil
- 1 Tbsp black pepper
- Kosher salt to taste
- 1/2 cup Honey Cup mustard(speciality product available at gourmet shops)
- 2 cups Japanese panko breadcrumbs
- 1/2 bunch Italian parsley, finely chopped(also called flat leaf parsley)
- 2 lbs whole cipollini onions, peeled
- 5 oz chicken stock
- 4 ox granulated sugar
Preparation
Step 1
In a small mixing bowl, combine garlic, thyme, rosemary, 1/4 cup olive oil and black pepper. Mix into a paste.
Rub paste firmly all around the beef tenderloin, them cover with plastic wrap and refrigerate overnight.
Preat over to 375 degrees F.
With the stove set at medium-high heat, heat a very large skillet. Season the beef tenderloin with kosher salt, and place in the skillet, searing all sides of the beef tenderloin. Remove and set aside.
Add to the skillet the cipollini onion, chicken stock and sugar, and bring to a boil.
Simmer onions and stir until they turn golden brown, about 10 minutes, being careful not to burn them.
Keep warm, and set aside for service.
In a small bowl, combine Japanese panko breadcrumbs, parsley and the remaining olive oil. Mix and set aside.
Place the beef tenderloin on a wire roasting rack and roastin pan. Bruch Honey Cup mustard on all sides of the beef and then evenly sprinkle the parsley-panko breadcrumbs. Tie up roast with butcher's string.
Place in the oven and roast uncovered 30 to 40 minutes depending on size and desired doneness.
Using a roasting themometer, medium rare is 125 degrees F.
Remove the butcher's string and rest the roast 15 minutes before slicing.
Serve with the onions.