This elegant dish of roasted beef tenderloin served with caramelized French onions and a zesty horseradish sauce is perfect for special occasions. The tender, flavorful beef pairs beautifully with the rich sweetness of the onions and the tangy kick of the horseradish sauce. Simple yet impressive, this recipe is sure to be a hit at your next dinner party or holiday meal.
Preparation Time:
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes (including onions)
Total Time: 1 hour 55 minutes
Ingredients:
For the French Onions:
- Olive oil, as needed
- 3 tablespoons butter
- 2 ½ lbs thinly sliced onions
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 2 large fresh thyme sprigs
- 2 large fresh rosemary sprigs
- 1 bay leaf
- 1/4 cup sherry wine
For the Horseradish Sauce:
- 6 oz mayonnaise
- 6 oz sour cream
- 3 oz prepared horseradish
- 1/2 lemon, zested and juiced
For the Roasted Beef Tenderloin:
- 3 lbs trimmed whole beef tenderloin
- Olive oil, as needed
- 1 tablespoon kosher salt
- 1 tablespoon granulated garlic
- 2 teaspoons freshly cracked black pepper
- Fresh thyme leaves, for garnish
Instructions:
Step 1: Make the French Onions
- Heat a large, heavy-bottomed pot over medium-high heat. Add enough olive oil to coat the bottom of the pot, then add 3 tablespoons of butter and let it melt.
- Stir in the sliced onions, season with a pinch of salt and freshly cracked black pepper. Cook the onions for about 10 minutes, stirring frequently.
- Reduce the heat to medium-low, add the thyme sprigs, rosemary sprigs, and bay leaf. Cook the onions slowly for about 45 minutes, stirring occasionally, until caramelized and tender.
- Stir in the sherry wine and simmer for an additional 15 minutes. Remove the thyme, rosemary, and bay leaf. Adjust seasoning with more salt if needed. Keep warm until ready to serve.
Step 2: Make the Horseradish Sauce
- In a small bowl, combine 6 oz mayonnaise, 6 oz sour cream, 3 oz prepared horseradish, lemon zest, and lemon juice.
- Whisk the ingredients together until smooth and fully 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 Tenderloin
- Preheat 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 allow it to sit at room temperature for about 20 minutes.
- Drizzle olive oil over the beef and rub it in to coat evenly. In a small bowl, mix together 1 tablespoon kosher salt, 1 tablespoon granulated garlic, and 2 teaspoons freshly cracked black pepper. Rub this seasoning mixture evenly over the beef.
- Roast the beef tenderloin in the preheated oven for approximately 30 minutes, or until a meat thermometer inserted into the thickest part reads 135°F (for medium-rare).
- Remove the beef from the oven, cover it loosely with foil, and allow it to rest for 15 minutes before slicing.
Step 4: Slice and Serve
- Slice the beef tenderloin into ¼-inch thick slices.
- Serve the roasted tenderloin alongside the French onions and horseradish sauce. Garnish with fresh thyme leaves for a final touch.
Serving Suggestions:
- Pair with roasted potatoes or a creamy potato gratin for a complete meal.
- Serve alongside a fresh green salad with vinaigrette for a lighter option.
- Complement the rich flavors with a side of sautéed green beans or roasted Brussels sprouts.
- Offer a crusty baguette or dinner rolls to soak up the juices and sauces.
- Pair with a bold red wine, such as Cabernet Sauvignon or Merlot, for a perfect meal.
Cooking Tips:
- Make sure to let the beef tenderloin rest after roasting to retain the juices and keep the meat tender.
- Stir the onions occasionally while caramelizing to prevent burning and ensure even cooking.
- For a deeper flavor, marinate the beef tenderloin in the olive oil and seasoning mixture for a few hours before roasting.
- Use a meat thermometer to ensure precise cooking of the beef to your desired doneness.
- You can make the horseradish sauce a day ahead to save time and let the flavors meld.
Nutritional Benefits:
- High in protein from the beef, supporting muscle health and recovery.
- Good source of healthy fats from olive oil, which promotes heart health.
- Onions contain antioxidants and have anti-inflammatory properties.
- Horseradish is rich in vitamins and minerals, such as vitamin C, which supports the immune system.
- Low in carbohydrates, making it suitable for low-carb diets.
Dietary Information:
- High in protein
- Low in carbohydrates
- Gluten-free
- Contains healthy fats
- Keto-friendly
Nutritional Facts (per serving, based on 8 servings):
- Calories: 480
- Protein: 36g
- Fat: 33g
- Carbohydrates: 7g
- Fiber: 1g
- Sodium: 750mg
Storage:
- Store leftover beef tenderloin in an airtight container in the refrigerator for up to 3 days.
- The horseradish sauce can be refrigerated in an airtight container for up to 1 week.
- Reheat the beef tenderloin gently in the oven at a low temperature to maintain its tenderness.
- The French onions can be stored in the refrigerator for up to 5 days and reheated on the stovetop.
Why You’ll Love This Recipe:
- The beef tenderloin is tender and full of flavor, making it an elegant main dish.
- The caramelized onions add a rich sweetness that complements the savory beef.
- The horseradish sauce provides a tangy, zesty contrast to the richness of the meat.
- This dish is perfect for special occasions or holiday dinners, impressing guests with minimal effort.
- It’s versatile and can be paired with a variety of sides to suit your preferences.
Conclusion:
Roasted Beef Tenderloin with French Onions and Horseradish Sauce is an impressive yet approachable dish that combines tender, juicy beef with rich caramelized onions and a creamy, zesty sauce. Perfect for holiday gatherings or any special meal, this recipe is sure to be a hit with your guests. The harmonious blend of flavors and textures makes it a truly memorable dish.
Frequently Asked Questions:
- Can I make the onions or sauce ahead of time?
Yes, the French onions and horseradish sauce can be made a day or two ahead and stored in the fridge. Reheat the onions before serving. - What if I don’t have sherry wine?
You can substitute sherry wine with a dry white wine or a splash of balsamic vinegar for a similar flavor. - Can I cook the beef to a different doneness?
Yes, if you prefer the beef more well-done, cook until the thermometer reads 145°F for medium or 160°F for well-done. - Can I use a different cut of beef?
Yes, you can use a ribeye roast or strip loin if you prefer, though cooking times may vary. - How can I make this dish dairy-free?
Use a dairy-free butter substitute for cooking the onions and omit the sour cream in the horseradish sauce, or use a plant-based alternative.