Elegant, richly flavored, and wonderfully simple, this roasted beef tenderloin pairs sweet French-style caramelized onions with a cool, tangy horseradish sauce. It’s the ultimate centerpiece for holidays and special celebrations tender, buttery beef with just enough zip to keep every bite exciting.
Ingredients
- 1 (2–3 lb) beef tenderloin, trimmed
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- 1 cup beef broth (preferably low-sodium)
- 1/2 cup sour cream (for the sauce)
- 2 tablespoons prepared horseradish (for the sauce)
- 1 tablespoon Dijon mustard (for the sauce)
- Fresh chives, chopped, for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Pat the beef tenderloin dry and season generously with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high. Sear on all sides until deeply browned, about 3–4 minutes per side. Transfer beef to a plate.
- In the same skillet, reduce heat to medium and add butter and onions. Cook, stirring occasionally, until caramelized and golden, 15–20 minutes.
- Stir in thyme and beef broth, scraping up browned bits. Simmer 1–2 minutes to slightly reduce.
- Return beef to the skillet, nestling it into the onions and spooning some on top. Transfer to the oven and roast 20–25 minutes, or until the thickest part reaches 130°F (54°C) for medium-rare.
- Meanwhile, in a small bowl, combine sour cream, prepared horseradish, Dijon, and a pinch of salt. Mix well; set aside.
- Remove skillet from oven. Transfer beef to a board, tent loosely with foil, and rest 10 minutes. Slice and serve topped with caramelized onions and a dollop of horseradish sauce. Garnish with chives.
Variation
- Peppercorn-Crusted: Press coarsely cracked black pepper all over the tenderloin and finish with a splash of cognac in the pan juices.
- Herb Crust: Mix minced rosemary, thyme, garlic, and a little softened butter; spread over the seared beef before roasting.
- Porcini-Rubbed: Pulse dried porcini into powder with salt and pepper; rub onto beef for deep, savory umami.
Cooking Notes
- Doneness guide: 125°F rare, 130–135°F medium-rare, 140°F medium. Pull 5°F earlier to account for carryover.
- Choose a center-cut (chateaubriand) for the most even thickness; ends cook faster than the middle.
- Low-sodium broth prevents an overly salty pan sauce season at the end to taste.
Serving Suggestions
- Truffle mashed potatoes or gratin dauphinois.
- Roasted asparagus or French-style green beans with lemon and butter.
- Yorkshire puddings or a warm, crusty baguette to catch the oniony pan juices.
Tips
- Pat the beef very dry and pre-salt up to 24 hours ahead for a deep sear and better seasoning.
- If the tenderloin tapers, fold and tie the thin end underneath for uniform cooking.
- Warm plates before serving so the slices stay succulent at the table.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information (Per serving)
- Calories: 450 kcal
- Protein: 42 g
- Sodium: 580 mg
Frequently Asked Questions
- Can I use another cut?
Try a center-cut sirloin roast or strip roast; adjust timing as they’re thicker and a bit less tender. - Can I make parts ahead?
Caramelize onions and stir together the sauce up to 2 days ahead. Rewarm onions gently and roast beef day-of. - No oven-safe skillet?
Sear in a heavy pan, then transfer beef, onions, and juices to a preheated roasting pan to finish in the oven. - How do I know it’s done without a thermometer?
For best results, use a thermometer tenderloin cooks quickly and precision matters.
Conclusion
Buttery-tender beef, sweet caramelized onions, and a cool kick of horseradish make this centerpiece unforgettable. It’s elegant enough for holidays yet simple enough to pull off with confidence. Carve at the table, spoon over those onions, and watch it become the star of your celebration.
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Roasted Beef Tenderloin with French Onions and Horseradish Sauce
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Elegant, richly flavored, and wonderfully simple, this roasted beef tenderloin pairs sweet French-style caramelized onions with a cool, tangy horseradish sauce. It’s the ultimate centerpiece for holidays and special celebrations tender, buttery beef with just enough zip to keep every bite exciting.
Ingredients
Scale
- 1 (2–3 lb) beef tenderloin, trimmed
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- 1 cup beef broth (preferably low-sodium)
- 1/2 cup sour cream (for the sauce)
- 2 tablespoons prepared horseradish (for the sauce)
- 1 tablespoon Dijon mustard (for the sauce)
- Fresh chives, chopped, for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Pat the beef tenderloin dry and season generously with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high. Sear on all sides until deeply browned, about 3–4 minutes per side. Transfer beef to a plate.
- In the same skillet, reduce heat to medium and add butter and onions. Cook, stirring occasionally, until caramelized and golden, 15–20 minutes.
- Stir in thyme and beef broth, scraping up browned bits. Simmer 1–2 minutes to slightly reduce.
- Return beef to the skillet, nestling it into the onions and spooning some on top. Transfer to the oven and roast 20–25 minutes, or until the thickest part reaches 130°F (54°C) for medium-rare.
- Meanwhile, in a small bowl, combine sour cream, prepared horseradish, Dijon, and a pinch of salt. Mix well; set aside.
- Remove skillet from oven. Transfer beef to a board, tent loosely with foil, and rest 10 minutes. Slice and serve topped with caramelized onions and a dollop of horseradish sauce. Garnish with chives.
Notes
- Tie the thin tail of the tenderloin under or ask your butcher to truss for even cooking.
- Use an instant-read thermometer carryover cooking will raise the temperature 5°F as it rests.
- Adjust horseradish to taste: 1 tablespoon for mild, up to 3 tablespoons for extra heat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Sear + Roast
- Cuisine: American, French-inspired
Nutrition
- Serving Size: 1/6 of recipe (~6 oz sliced beef with onions and 2 tbsp sauce)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 140 mg
Keywords: beef tenderloin, roasted tenderloin, horseradish sauce, caramelized onions, holiday roast, special occasion, Christmas, New Year’s, dinner party