One 4-pound whole beef tenderloin, trimmed, side muscle removed
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 sweet onion, sliced thinly into rings
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, very thinly sliced
2 sprigs fresh rosemary, leaves stripped from the stems
3 pints cherry or grape tomatoes, preferably mixed colors
1 tablespoon balsamic vinegar
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