Beef Tenderloin with Red Wine Glaze
Ingredients
- 1 pound cippolini onions
- One 6- to 7-pound beef tenderloin, trimmed
- Sea salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 onions, roughly diced
- 1 head of garlic, cut in half
- 1 bunch fresh thyme
- 10 medium carrots, peeled
- 4 tablespoon unsalted butter
- 1 quart beef stock
- One 750-milliliter bottle red wine
- Watercress, for garnish
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