Grass-Fed Beef Tenderloin & Caramelized Onions

Ready to fall out of your chair yet again due to a crazy easy yet crazy delicious paleo dinner? Of course you are! Here we go, you hungry people.


If you’re a reading this, chances are you fall into 1 of 2 groups of people.
1) You are already interested in paleo, and a little web searching led you to my sharing an easy way for you to make something tasty with minimal effort.
2) You’re one of my awesome friends who clicked on yet another blog post I shared on Facebook or Twitter. You’re more into my snark than my newly-adopted dietary adventure.

If you fall into the second group, click here to learn why I’m using grass-fed tenderloin, and not just a run of the mill cut of meat from the supermarket. If you fall into the first group, you already know why and are waiting for me to shut up and get on to the cooking instructions already.

The ingredient list is quite simple.
– Grass-fed beef tenderloin (which I actually managed to find at Stop & Shop)
– Spices of your choice to season the meat (my standard is McCormick’s Garlic Pepper blend. Comes in a convenient grinder and all.)
– An onion
– Extra virgin olive oil
– A pinch or two of salt

Step 1: Grab a skillet, crank your stove to medium heat at MOST. Too much too fast and all you’re going to end up with is burnt onions and a cloud of smoke. Extra points deducted for setting off the smoke alarms and freaking out your neighbors. Coat the bottom of the pan with some EVOO.

Step 2: I’m not sure of the exact fancy kitchen term to use, so I’m just going to say CUT up your onion. Slice dice chop who cares. Just change its shape from an orb to a bunch of onion pieces on the cutting board. Also, preheat whatever you plan on using to cook your meat.

NOTE: If step 2 has caused you to cry, now is a great time to practice your Oscar acceptance speech in the mirror and get the full effect. I digress. Continuing on…

Step 3: Onion pieces now make their way into the skillet. So does the salt. Salt has some magic property that draws the water out of your onions, which is what you want.

Step 4: This is the annoying part. You must babysit the onions. Stirring every minute or 2 prevents them from burning. It’s also going to take 10+ minutes for the caramelizing thing to occur. Cranking up the heat results in burnt onions. You don’t want that. Resist the urge.

Step 5: Time to season the meat. Really, just go to town as much or as little as you want with the spices you’ve chosen. It’s all about personal preference here.

Step 6: DON’T IGNORE THE ONIONS. Keep stirring. If you don’t, they may have trust issues in their next life.

Step 7: Cook your tenderloin however you like. While this is going on, listen to the broken record in the background telling you to continue with the onion stirring.

Once the tenderloin is cooked to your liking, the onions should be done too.

FINALLY. Dinner is served.

Kick back with a glass of red wine and enjoy.




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