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