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 rosé
1/4 teaspoon cornstarch dissolved in 2 teaspoons of water
Preheat the oven to 350°. 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. Add the onions and let stand at room temperature, stirring occasionally, until softened, about 1 hour. Drain the onions, reserving the pickling liquid.
Meanwhile, rub the beef with the oil and set it in a small roasting pan. Season with salt and pat with 1 tablespoon of the peppercorns. 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. Transfer the roast to a board and let rest for 30 minutes.
In a saucepan, combine the rosé with the remaining 2 tablespoons of sugar and boil over high heat until reduced to 1/2 cup, about 20 minutes. Add 1/4 cup of the pickling liquid and bring to a simmer. Add the cornstarch slurry and the remaining peppercorns and cook until thickened, about 1 minute.
Slice the meat, removing the strings. Transfer to plates and top with the onions. Drizzle with the sauce and serve.
One Serving 207 cal, 9 gm fat, 3.3 gm sat fat, 7 gm carb, 0.4 gm fiber.