Beef Tenderloin with Pickled Onions and Pink Peppercorns

Ingredients

• 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

Instructions

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.