Grilled beef tenderloin with jam from onions and bacon

Beef tenderloin is rubbed with a mixture of spices, among which prevails chopped black pepper, and grilled until crispy spice on the outside, and inside the meat should ideally stay low-cooked to please you with its juiciness and amazing beef flavor. An excellent side dish to this delicacy will be no less delicious jam from onions and crispy bacon made with brown sugar beer which with its slightly caramel flavor perfectly complements the spice onions and smoked notes of bacon. This jam is also great for cooking delicious beef burgers. Share with friends: Time: 1 hour. 40 min Difficulty: medium Servings: 8 – 10 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 beef tenderloin (1.8 – 2 kg.)
• 2 tbsp. l black pepper peas
• 1 tbsp. l coriander seed
• 1 tbsp. l yellow mustard seed
• 1 tbsp. l smoked paprika
• 1 tbsp. l dill seed
• 2 tbsp. l vegetable oil + optional for grill
• 4 thick sliced ​​bacon sliced
• 2 large sweet onions, thinly sliced
• 1 tbsp. lagers
• 1/3 Art. cider vinegar
• 2 tbsp. l brown sugar
• 2 tsp coarsely chopped fresh thyme
• Sea salt flakes for serving

Recipes with similar ingredients: beef, bacon, light beer, black pepper, coriander, mustard seed, dill, thyme, paprika

Recipe preparation:

1. Preheat the grill to moderate heat. Put pepper and seeds coriander in a small plastic bag and crush with a hammer or a small frying pan. Pour into a bowl and add seeds mustard, dill and paprika. Rub the beef with vegetable oil and salt it. Then grate the tenderloin with the pepper mixture.

2. Onion and bacon jam

   In a large frying pan with non-stick coating on a moderately strong fry the bacon in the fire, stirring occasionally until it browned and does not become crispy, about 7 minutes. Shift the bacon on a plate, leaving in a pan 2 tbsp. l melted fat. Add the onion, salt and fry, stirring occasionally while it is slightly softened, about 5 minutes. Pour in beer, vinegar and add brown sugar; bring to a boil. Turn down the heat to minimum and fry, stirring occasionally until the onion becomes very soft and the liquid does not absorb, about 30 minutes. Stir in the bacon and thyme, remove from heat.

3. Meanwhile, grease the grill with vegetable oil. Fry grilled beef, turning over periodically until it is covered with distinct marks from the grill, about 15 minutes. Turn down the heat to moderately weak, cover the grill and continue cook by periodically turning the beef while the thermometer inserted into the center of the cut, will not show the temperature of 51 ° C, about 15 minutes for light roasting. Lay on a cutting board and let the meat rest for 10 minutes.
4. Slice the beef, sprinkle with salt and serve with bacon and onion jam.