|Servings||Prep Time||Cook Time|
|3||10 mins||15 mins|
|1.||Pre-heat the oven to 350 °F (175 °C).|
|2.||Bring water to a boil in a small saucepan.|
|3.||Immerse the onions in the boiling water for about 2 minutes, then shock them with cold water. Cut off the root tip of each onion and squeeze onion out of the skin.|
|4.||Heat a tablespoon of the olive oil in a large ovenproof skillet over medium heat.|
|5.||Add the shallots and sauté for about 2 minutes or until tender.|
|6.||Rub the beef with olive oil. Combine the rosemary, garlic, salt, pepper, and orange zest and pat the mixture onto the beef.|
|7.||Increase the heat under the skillet to high and sear the beef on all sides. Add the pearl onions and place the skillet directly in the oven.|
|8.||Roast until a thermometer reads 145° F (60° C) for medium-rare.|
There are 334 calories in 1 serving of Pepper Crusted Beef Tenderloin.
Calorie split: 52% fat, 7% carbs, 41% protein.
|Serving Size||1 serving|