Description
Learn how to make a succulent Roasted Beef Tenderloin with caramelized French onions and zesty horseradish sauce. Perfect for your next dinner party!
Ingredients
Scale
- 2 pounds (907 g) beef tenderloin (900 grams)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 2 teaspoons (10 ml) kosher salt (10 grams)
- 1 teaspoon (5 ml) black pepper (2 grams)
- 2 large onions, thinly sliced
- 2 tablespoons (30 ml) vegetable oil (28 grams)
- 1 teaspoon (5 ml) sugar (4 grams)
- 1 tablespoon (15 ml) fresh thyme leaves (3 grams)
- For the Horseradish Sauce:
- 1 cup (240 ml) sour cream (240 milliliters)
- 2 tablespoons (30 ml) prepared horseradish (30 grams)
- 1 tablespoon (15 ml) Dijon mustard (15 grams)
- 1 tablespoon (15 ml) lemon juice (15 milliliters)
- 1/2 teaspoon (3 ml) salt (2 grams)
- 1/4 teaspoon (1 ml) black pepper (0.5 grams)
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the beef tenderloin dry with paper towels.
- Rub the beef with 2 tablespoons of olive oil.
- Season the beef with 2 teaspoons of kosher salt and 1 teaspoon of black pepper.
- Place the beef on a roasting pan or baking sheet.
- Roast the beef in the preheated oven for 25-30 minutes or until desired doneness.
- While the beef is roasting, melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
- Add 2 large thinly sliced onions to the skillet.
- Sprinkle 1 teaspoon of sugar over the onions.
- Cook the onions, stirring occasionally, until caramelized, about 15-20 minutes.
- Stir in 1 tablespoon of fresh thyme leaves, then remove from heat.
- For the horseradish sauce, mix 1 cup of sour cream, 2 tablespoons of prepared horseradish, 1 tablespoon of Dijon mustard, and 1 tablespoon of lemon juice in a bowl.
- Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Once the beef is cooked, let it rest for 10 minutes before slicing.
- Serve the sliced beef tenderloin with caramelized onions and horseradish sauce.
Notes
- Let the beef tenderloin rest for 10 minutes after cooking for optimal juiciness and tenderness.
- Caramelize the onions carefully to avoid burning, stirring occasionally for even cooking.
- Adjust the horseradish amount in the sauce to suit your taste preference for a milder or stronger flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: International
Nutrition
- Calories: 400
- Fat: 10g
- Protein: 15g
Keywords: 1. Beef Tenderloin Recipe, 2. French Onion Sauce, 3. Roasted Beef, 4. Horseradish Sauce, 5. Tenderloin with Onions, 6. Roasted Meat Dish