Peppered grilled beef tenderloin with onion and bacon jam

Ingredients:

• 1 beef tenderloin (1.8 - 2 kg)
• 2 tablespoons black peppercorns
• 1 tbsp. coriander seeds
• 1 tbsp. yellow mustard seeds
• 1 tbsp. l. smoked paprika
• 1 tbsp. dill seeds
• 2 tbsp vegetable oil + extra for grilling
• 4 thick slices bacon, chopped
• 2 large sweet onions, thinly sliced
• 1 cup lager
• 1/3 cup apple cider vinegar
• 2 tbsp. l. brown sugar
• 2 tsp coarsely chopped fresh thyme
• Flaked sea salt, for serving

Preparation:

1. Preheat the grill to medium heat. Place the peppercorns and coriander seeds in a small plastic bag and crush them with a hammer or a small frying pan. Transfer to a bowl and add the mustard seeds, dill seeds, and paprika. Rub the beef with vegetable oil and season with salt. Then rub the tenderloin with the pepper mixture.

2. Onion and bacon jam

   
   In a large nonstick skillet over medium-high heat, cook the bacon, stirring occasionally, until browned and crisp, about 7 minutes. Transfer the bacon to a plate, reserving 2 tablespoons of the rendered fat in the skillet. Add the onion, season with salt, and cook, stirring occasionally, until slightly softened, about 5 minutes. Pour in the beer, vinegar, and brown sugar; bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the onion is very soft and the liquid is absorbed, about 30 minutes. Stir in the bacon and thyme and remove from the heat.
3. Meanwhile, brush the grill grate with vegetable oil. Grill the beef, turning occasionally, until well-marked, about 15 minutes. Reduce the heat to medium-low, cover the grill, and continue cooking, turning the beef occasionally, until a thermometer inserted into the center of the tenderloin registers 125°F (51°C), about 15 more minutes for medium-rare. Transfer to a cutting board and let the beef rest for 10 minutes.
4. Slice the beef, sprinkle with salt and serve with bacon and onion jam.