Peppercorn-Crusted Seared Tenderloin Filet with Texas Sweet Onion Jam

Indulge in succulent tenderloin filets, seared to perfection and accompanied by a sweet onion jam infused with brown sugar, Worcestershire, and aromatic herbs, for a symphony of flavors in every bite.


tenderloin filet with green beans


Steak Prep & Cook Instructions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Heat up cast iron skillet over medium-high heat.
  3. Remove meat from fridge and pat dry.
  4. Season all sides with salt and cracked black pepper.
  5. Add oil to skillet and heat to the point of very slight smoking.
  6. Add meat to skillet, sear all sides until golden brown. This should only take a few minutes.
  7. Once all sides are seared, place the skillet (with meat) into the oven and cook for approximately 5-7 minutes to achieve a medium-rare internal temperature.
  8. Remove from the oven, take meat out of the hot pan and place on a plate. Loosely tent the plate with foil for 5 minutes so meat can rest.

Jam Prep & Cook Instructions:

  1. Peel and slice onion into ¼” thick strips and set aside.
  2. Mix brown sugar, chili powder, apple cider vinegar and Worcestershire together until sugar is dissolved.
  3. Chop rosemary and thyme and set aside.
  4. In a large skillet, add vegetable oil on high heat.
  5. Once smoking, add onions and leave for 2 minutes to begin caramelization.
  6. Stir onions and continue to cook for 6 minutes until soft and translucent.
  7. Add brown sugar, chili powder, Worcestershire and apple cider vinegar mixture and reduce to a simmer.
  8. Add fresh herbs and bay leaf, continue to cook until a syrup-like consistency coats the onions.
  9. Remove bay leaf when serving.
  10. Add on top of steaks to finish.

From the Recipe

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