| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 15 min |
| Cook: | 1 hr 25 min |
| Yield: | 8 to 10 servings |
| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 15 min |
| Cook: | 1 hr 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 tablespoons black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon yellow mustard seeds
- 1 tablespoon smoked paprika
- 1 tablespoon dill seeds
- 2 tablespoons vegetable oil, plus more for the grill
- 1 beef tenderloin (4 to 4 1/2 pounds)
- Kosher salt
- 4 slices thick-cut bacon, chopped
- 2 large sweet onions (such as Vidalia), thinly sliced
- 1 cup lager
- 1/3 cup apple cider vinegar
- 2 tablespoons packed light brown sugar
- 2 teaspoons roughly chopped fresh thyme
- Flaky sea salt, for serving
Instructions
- Preheat a grill to medium. Put the peppercorns and coriander seeds in a small plastic bag and crush with a mallet or small skillet. Transfer to a bowl and add the mustard seeds, paprika and dill seeds. Rub the beef with the vegetable oil and season with kosher salt. Rub the pepper mixture all over the beef; set aside.
- Make the jam: Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp, about 7 minutes. Transfer the bacon to a plate, reserving 2 tablespoons drippings in the skillet. Add the onions to the skillet, season with kosher salt and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the beer, vinegar and brown sugar; bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and the liquid is absorbed, about 30 minutes. Stir in the bacon and thyme; remove from the heat and set aside.
- Meanwhile, brush the grill grates with vegetable oil. Grill the beef, turning occasionally, until well marked, about 15 minutes. Reduce the heat to medium low, cover the grill and continue cooking, turning the beef occasionally, until a thermometer inserted into the center registers 125 degrees F, about 15 more minutes for medium rare. Transfer to a cutting board and let rest, 10 minutes.
- Slice the beef, sprinkle with flaky salt and serve with the bacon-onion jam.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 594 |
| Total Fat | 41 g |
| Saturated Fat | 15 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 40 g |
| Cholesterol | 167 mg |
| Sodium | 764 mg |
| Serving Size | 1 of 10 servings |
| Calories | 594 |
| Total Fat | 41 g |
| Saturated Fat | 15 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 40 g |
| Cholesterol | 167 mg |
| Sodium | 764 mg |
Reviews
This was absolutely delicious. That bacon-onion jam is addicting! I used two tenderloin roasts, each approximately 2.5 lbs instead of one larger one, and the cooking time was therefore significantly less. One was made for husband and myself, and the other was for my two young children (so we cooked that one to medium/medium well). Made this for a special birthday dinner for my daughter along with roasted brussels sprouts and crispy roasted potatoes. Thanks for another fabulous recipe!
I only made the jam to serve with roasted Brussels sprouts. I added two chopped green apples and mustard seed to the simmer. The jam was yummy. My only issue is the jam in the picture is dark brown. I’m guessing this was achieved by deeply caramelizing the onions which is not specified in the recipe. I knew this going in so I wasn’t surprised. Just annoying when the picture doesn’t match the final product.
Delicious , made it for a dinner party And everyone loved it! The bacon onion jam made the dish. Took longer to grill then noted in the recipe
Made this and it was delicious. The tenderloin took longer to grill. The jam really made the dish and I’ve made it again to put on burgers. Great and easy meal for a group.