2 Tablespoons Pompeian Robust Extra Virgin Olive Oil
2 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
1 pound peeled pearl onions
4 pound haricots verts
2 Tablespoons Pompeian Organic Extra Virgin Olive Oil
1/2 cup walnuts
1/2 cup watercress
- Preheat oven to 350 °F.
- Bring a cast iron skillet to medium-high heat and lightly brush tenderloin with Pompeian Robust Extra Virgin Olive Oil. Season with kosher salt and pepper, then sear the tenderloin until evenly browned all over. You may have to keep turning to ensure that the meat is browned on all sides.
- Remove tenderloin from heat and place directly into the oven with pearl onions. Roast for 15 minutes per pound for a perfect medium-rare (approximately 1 hour), remove from oven and allow to rest for 10 minutes before slicing.
- Steam haricots verts for 5-8 minutes and arrange around sliced tenderloin and pearl onions on a platter.
- Drizzle with Pompeian Organic Extra Virgin Olive Oil, walnuts, watercress and serve.