Ingredients
- 8 oz (250 g) pearl onions
- 1 tbsp (15 mL) finely chopped thyme leaves
- 1 tsp (5 mL) olive oil
- 1/2 tsp (2 mL) minced garlic
- 4 pieces beef tenderloin (4 to 6 oz/125 to 175 g each)
- Salt and freshly ground pepper
- 2 tbsp (25 mL) butter
- 1 tsp (5 mL) packed brown sugar
- 1/2 cup (125 mL) Guinness
- 2 whole star anise
- 4-inch (10-cm) strip orange rind
- 1 cup (250 mL) beef stock
- 1 1/2 cups (375 mL) baby carrots (about 6 oz/175 g)
- 1/4 cup (50 mL) whipping cream (I use table cream)
- 2 tbsp (25 mL) red currant jelly
Preparation
Step 1
1. Cook onions for about 6 minutes in a small
saucepan of boiling water until just tender. Drain
well. When cool enough to handle, trim off stem
and root ends and remove skins; set aside.
Preheat oven to 400°F (200°C).
Stir together 1 tsp (5 mL) thyme, the oil and garlic in a small bowl; rub evenly over both sides of beef.
Sprinkle beef on both sides with salt and pepper. Heat a medium ovenproof skillet over medium-high heat.
Add beef; cook for 1 to 2 minutes on each side until browned. Transfer skillet to oven; cook for 5 to 7 minutes for medium-rare. Remove beef to a plate; keep warm, loosely tented with foil.
4. Heat butter in same skillet over medium heat. Add
reserved onions and sugar; cook, stirring, for 2 to 3
minutes, until onions are golden and starting to
caramelize.
Stir in Guinness, star anise and orange rind; bring
to a boil, stirring to scrape up any browned bits
from bottom of skillet. Boil for 2 to 3 minutes until
liquid is reduced by about half. Add stock; bring to
a boil over high heat. Reduce heat to medium; boil
for 3 to 5 minutes, until liquid is reduced by about
half.
5. Meanwhile, steam carrots over a saucepan of
boiling water for 6 to 8 minutes until just tender.
6. Discard star anise and orange rind from sauce; stir
in carrots and cream; simmer for 1 to 2 minutes
until sauce is slightly thickened. Remove skillet
from the heat. Add redcurrant jelly and remaining
thyme, stirring until jelly has dissolved. Season with
salt and pepper to taste.
Divide beef among 4 dinner plates; spoon sauce overtop, dividing onions and carrots evenly.