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Pepper Crusted Tenderloin of Beef*

1 lb beef tenderloin
2 Tbsp shallots, minced
1/2 Tbsp fresh rosemary, minced
1/2 Tbsp garlic, minced
1 tsp salt
1 Tbsp ground black pepper
1 tsp orange zest
About 2 Tbsp olive oil
1/2 cup pearl onions

Preheat the oven to 350°F. Bring water to a boil in a small saucepan. Immerse the onions in the boiling water for about 2 minutes, then shock with cold water. Cut off the root tip of each onion and squeeze it out of the skin. For convenience, you can also buy a package of frozen pearl onions already prepared.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the shallots and sauté for about 2 minutes or until tender. Rub the beef with olive oil. Combine the pepper, salt, garlic, rosemary, and orange zest 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°F for medium rare. Let stand at least 10 minutes before slicing.

Serves 2-3

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