Beef Tenderloin With Pickled Onions And Pink Peppercorns

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1 cup raspberry vinegar

1/4 cup plus 2 tablespoons sugar

Kosher salt

2 large red onions, thinly sliced

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

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