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Ingredients
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For the French Onions:Olive oil, as needed3 tablespoons butter2 ½ lbs thinly sliced onionsKosher salt, to tasteFreshly cracked black pepper, to taste2 large fresh thyme sprigs2 large fresh rosemary sprigs1 bay leaf1/4 cup sherry wineFor the Horseradish Sauce:6 oz mayonnaise6 oz sour cream3 oz prepared horseradish1/2 lemon, zested and juicedFor the Roasted Beef Tenderloin:3 lbs trimmed whole beef tenderloinOlive oil, as needed1 tablespoon kosher salt1 tablespoon granulated garlic2 teaspoons freshly cracked black pepperFresh thyme leaves, to garnish
Instructions
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Step 1: Make the French OnionsHeat a large, heavy-bottomed pot over medium-high heat. Add enough olive oil to coat the bottom of the pot, then add the butter and let it melt.Stir in the sliced onions and season with a big pinch of salt and freshly cracked black pepper. Let the onions cook for about 10 minutes, stirring often.Lower the heat to medium-low and add the thyme sprigs, rosemary sprigs, and bay leaf. Allow the onions to slowly cook until they become tender and caramelized, about 45 minutes, stirring occasionally.Stir in the sherry wine and let it simmer for about 15 minutes more. Remove the herb sprigs and bay leaf. Season the onions with additional salt if needed. Keep warm until ready to serve.Step 2: Make the Horseradish SauceIn a small bowl, combine the mayonnaise, sour cream, horseradish, lemon zest, and lemon juice.Whisk until everything is thoroughly combined. Season with salt and freshly cracked black pepper to taste.Refrigerate the sauce until ready to serve.Step 3: Prepare and Roast the Beef TenderloinPreheat your oven to 450°F (230°C). Prepare a sheet pan with a rack and place the beef tenderloin on top. Pat the beef dry with paper towels and let it sit at room temperature for 20 minutes.Drizzle olive oil over the beef and rub it all over to coat. In a small bowl, mix together the salt, granulated garlic, and black pepper. Evenly sprinkle this seasoning mixture over the beef.Roast the beef in the preheated oven for about 30 minutes or until a meat thermometer inserted into the thickest part reads 135°F (medium-rare).Remove the beef from the oven and cover it with a piece of foil. Let it rest for 15 minutes before slicing.Step 4: Slice and ServeSlice the beef tenderloin into ¼-inch slices. Serve the tenderloin alongside the French onions and horseradish sauce. Garnish with fresh thyme leaves for a final touch.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 350 kcal per serving
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