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Beef tenderloin tips with pearl onions
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Ingredients
- 2 pounds beef tenderloin, tail end, cut into 1-inch (2.5 cm) cubes
- 1/2 cup (120 ml) flour
- 2 tablespoons (30 ml) vegetable oil
- 2 cups (470 ml) pearl onions
- 1 cup (240 ml) red wine
- 2 cups (470 ml) demi-glace
- 3 rosemary sprigs
- 1/2 cup (120 ml) butter, cold, cubed
- 2 bunches rapini
- Salt, for water
Directions
- Coat cubed beef in flour, shaking off excess. Set aside.
- Remove the tops of the pearl onions and blanch in boiling water for 30 seconds.
- Drop onions into an ice bath and peel. Set onions aside.
- Heat oil in a cast iron pan over high heat.
- When hot, sear beef in batches, do not overcrowd the pan.
- Set seared beef aside.
- Sear onions in the same pan until lightly golden brown.
- Deglaze the pan with red wine.
- Add rosemary and reduce red wine by half.
- Add demi-glace and reduce by 1/3.
- Remove rosemary and add beef and onions back into the sauce, simmer.
- While the beef is simmering, blanch the rapini in a pot of boiling, salted water, for two to three minutes, until crisp-tender; remove and drain. Keep warm.
- Remove beef and sauce from heat, swirl in cold butter to emulsify, do not overheat. Adjust seasoning.
- Transfer the beef, onions, and sauce to a dish and serve with the warm rapini.
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