Roasted Beef Tenderloin with Caramelized Onions

Roasted Beef Tenderloin with Caramelized Onions

  • Preparation 20 min
  • Cooking 50 min
  • Servings 8
  • Freezes Yes

Categories

Ingredients

  • Roast

    • 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
  • Sauce

    • 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

Preparation

  • Roast

  • Sauce

Note from Ricardo

To get ahead, you can brush the roast with the mustard and rub it with the spices the day before. Slice the onions and even prepare the sauce in advance. Cooking the roast should be done at the last moment.

Personal Note