• 1 t olive oil

  • 3 large onion(s), yellow, chopped

  • 1/2 t table salt, divided

  • 1 lb lean tenderloin beef, trimmed of visible fat

  • 1 t Dijon mustard

  • 1/2 t dried rosemary

  • 1/2 t dried thyme

  • 1 T parsley, fresh, finely chopped

  • 2 t balsamic vinegar

  • 4 c kale, cooked


Preheat oven to 425ºF.

In a large nonstick skillet, heat oil over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, about 10 minutes. Reduce heat to low, add 1/4 teaspoon of salt and continue stirring until onions start to brown, about 20 minutes. Set aside.

Meanwhile, heat a skillet coated with cooking spray over high heat. Add beef and brown on all sides to seal in juices, about 2 minutes total. Transfer to a small roasting pan and let stand 5 minutes.

Combine mustard, rosemary, thyme and remaining 1/4 teaspoon salt. Coat beef with mixture and roast about 15 to 20 minutes for medium rare. Transfer to cutting board and let stand at least 5 minutes.

Stir parsley and vinegar into caramelized onions. Cut beef into thin slices, top with onions and serve with kale.


4 servings

Prep Time

10 min

Cook Time

35 min


WW Points



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