Mustard-Crusted Beef With Lemon And Garlic Aioli

• 2 tbsp coarse grain mustard
• 2 tbsp olive oil
• 1 tbsp finely chopped parsley, plus additional leaves to garnish
• 2 cloves garlic, crushed
• 1 None beef tenderloin (1 3/4 lbs), trimmed
• 8 None pickling onions (boiler onions), peeled
• 6 None baby beets, trimmed
• 1 tbsp balsamic vinegar
• 8 oz cherry tomatoes on the vine
• None None FOR THE LEMON AND GARLIC AIOLI
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 clove garlic, crushed

1. Preheat the oven to 400u0b0F.
2. Mix mustard, 1 tbsp of the oil, parsley and garlic in a small bowl. Season to taste. Coat beef all over with mustard mixture. Place on a wire rack in a baking pan.
3. Bring onions and beets to the boil in separate medium pans. Simmer 5-10 mins until just tender. Peel and halve the beets.
4. Place onion and beets in a small baking dish. Toss with vinegar and remaining 1 tbsp oil. Season to taste.
5. Place beef and beets and onions in the oven. Bake beets and onions 30 mins. Add tomatoes to beets and onions and baste with juices. Bake for a further 10-15 mins. Remove beef from oven. Let stand, loosely covered, 10 mins. Continue baking vegetables for 10 mins.
6. For the lemon and garlic aioli, combine all ingredients in a small bowl. Season to taste.
7. Slice beef and serve with vegetables and aioli. Garnish with additional parsley.

grain mustard, olive oil, parsley, garlic, beef tenderloin, pickling onions, baby beets, balsamic vinegar, tomatoes, garlic, mayonnaise, lemon juice, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/26082 (may not work)