Beef Tenderloin with Pickled Onions and Pink Peppercorns

• 1 cup raspberry vinegar
• 1/4 cup plus 2 tablespoons sugar
• Kosher salt
• 2 large red onions, thinly sliced
• 1 3/4 pounds center-cut beef tenderloin in one piece, tied
• 2 teaspoons canola oil
• 2 tablespoons pink peppercorns
• One 750-milliliter bottle light-bodied rose
• 1/4 teaspoon cornstarch dissolved in 2 teaspoons of water

1. Preheat the oven to 350.
2. In a large bowl, stir the vinegar with 1/4 cup of the sugar and 1 tablespoon of salt until the sugar and salt are dissolved.
3. Add the onions and let stand at room temperature, stirring occasionally, until softened, about 1 hour.
4. Drain the onions, reserving the pickling liquid.
5. Meanwhile, rub the beef with the oil and set it in a small roasting pan.
6. Season with salt and pat with 1 tablespoon of the peppercorns.
7. Roast on the lowest rack of the oven for about 40 minutes, until an instant-read thermometer inserted in the center registers 125 for medium-rare.
8. Transfer the roast to a board and let rest for 30 minutes.
9. In a saucepan, combine the rose with the remaining 2 tablespoons of sugar and boil over high heat until reduced to 1/2 cup, about 20 minutes.
10. Add 1/4 cup of the pickling liquid and bring to a simmer.
11. Add the cornstarch slurry and the remaining peppercorns and cook until thickened, about 1 minute.
12. Slice the meat, removing the strings.
13. Transfer to plates and top with the onions.
14. Drizzle with the sauce and serve.

raspberry vinegar, sugar, kosher salt, red onions, center, canola oil, peppercorns, cornstarch

Taken from www.foodandwine.com/recipes/beef-tenderloin-pickled-onions-and-pink-peppercorns (may not work)