Prep 10 mins
Cook 10 mins
The secret behind The South Beach Diet is the perfect blend of palette-pleasing foods and healthy ingredients. This was served to me in one Miami's, South Beach restaurants and it was just wonderful! It was really delightful and is easy to prepare! It is fabulous served cold - I brought some home and had it cold the next day and am hard pressed to tell you which way is the better.
- 2 (1 lb) beef tenderloin steaks
- 4 tablespoons minced shallots
- 1 tablespoon fresh rosemary
- 1 teaspoon minced garlic
- 2 teaspoons salt
- 2 tablespoons ground black pepper
- 2 teaspoons orange zest (optional)
- 3 tablespoons olive oil (approximate)
- 1 cup white pearl onion
- Preheat the oven to 375°F.
- Bring water to boil in a small saucepan.
- Immerse the onions in boiling water for about 2 minutes, then shock them with cold water.
- Cut off the root tip of each onion and squeeze it out of the skin.
- Heat 2 Tablespoon of the olive oil in a large skillet over medium heat.
- Add the shallots and saute for 2 minutes or until tender.
- Rub the beef with olive oil.
- Combine the pepper, salt, garlic, rosemary and orange zest, if using, and pat the mixture on the beef.
- Increase the heat to high and sear the beef in the pan on all sides.
- Add the pearl onions and place the skillet directly in the oven.
- Roast until a thermometer reads 145 degrees for medium rare.
Very good! My husband really loved this one. I added an extra clove of garlic because we're garlic lovers. The orange zest really added a lot! Mushrooms would also be really good in this recipe. It doesn't take long in the oven to cook - just a few minutes. Additionally, a half pound of beef tenderloin each was enough for my husband and I and the calories are more like 450 a serving. We will be making this again.
The flavors were a little powerful - but with lots of potential. Although I love garlic, I would not recommend increasing the amount. The flavors of rosemary and orange were really nice with the beef. Next time, I'll try just using the rub mix (with half the salt) and let it marinate... and skip the shallots part of this recipe.