Roasted Beef Tenderloin with French Onions and Horseradish Sauce
Ingredients:
2 lb beef tenderloin, trimmed
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and freshly ground black pepper, to taste
3 large yellow onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon sugar
1/2 cup beef broth
1/2 cup sour cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 tablespoon lemon juice
Directions:
Preheat oven to 425°F (220°C).
Rub the beef tenderloin with olive oil, rosemary, thyme, salt, and pepper. Let it rest at room temperature for 20 minutes.
In a hot oven-safe skillet, sear the tenderloin on all sides until browned, about 2-3 minutes per side. Transfer skillet to the oven and roast for 15-20 minutes or until desired doneness (130°F for medium-rare). Remove from oven and tent with foil to rest for 10 minutes.
Meanwhile, heat butter and olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until softened, about 10 minutes. Sprinkle sugar over onions and continue to cook until caramelized, about 10-15 minutes more. Deglaze the pan with beef broth and simmer until liquid is reduced by half.
In a small bowl, combine sour cream, horseradish, Dijon mustard, and lemon juice. Mix well and adjust seasoning with salt and pepper.
Slice the rested beef tenderloin and serve topped with caramelized French onions and a dollop of horseradish sauce.
Prep Time: 25 minutes | Cooking Time: 35 minutes |
Total Time: 60 minutes Kcal: 420 kcal per serving | Servings: 4
