This dish is a bit labor-intensive, but browning meat over very high heat before roasting it is well-worth the effort. The result: juicy, tender beef.
POINTS® Value: 9
Servings: 4
Preparation Time: 10 min Cooking Time: 35 min
Level of Difficulty: Moderate
1 tsp olive oil
3 large onion(s), yellow, chopped
1/2 tsp table salt, divided
1 pound raw lean tenderloin beef, trimmed of visible fat
1 tsp Dijon mustard
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 Tbsp parsley, fresh, finely chopped
2 tsp balsamic vinegar
4 cup kale, cooked
Preheat oven to 425ºF.
In a large nonstick skillet, heat oil over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, about 10 minutes. Reduce heat to low, add 1/4 teaspoon of salt and continue stirring until onions start to brown, about 20 minutes. Set aside.
Meanwhile, heat a skillet coated with cooking spray over high heat. Add beef and brown on all sides to seal in juices, about 2 minutes total. Transfer to a small roasting pan and let stand 5 minutes.
Combine mustard, rosemary, thyme and remaining 1/4 teaspoon salt. Coat beef with mixture and roast about 15 to 20 minutes for medium rare. Transfer to cutting board and let stand at least 5 minutes.
Stir parsley and vinegar into caramelized onions. Cut beef into thin slices, top with onions and serve with kale.
Source: Weight Watchers Online
