Roasted Beef Tenderloin with French Onions and Horseradish Sauce: Elegant and Flavorful

Instructions

Step 1
Preheat oven to 425°F (218°C). Rub the beef tenderloin with olive oil, salt, and pepper. Let rest at room temperature for 30 minutes.

Step 2
Heat a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 2–3 minutes per side.

Step 3
Add thyme and minced garlic to the skillet. Transfer to the oven and roast for 20–25 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare. Rest for 10–15 minutes before slicing.

Step 4
While the beef roasts, melt butter in a separate skillet over medium heat. Add sliced onions and cook slowly for 20–25 minutes, stirring occasionally, until caramelized. Stir in balsamic vinegar and cook for 1 more minute.

Step 5
In a small bowl, whisk together sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper to make the horseradish sauce.

Step 6
Slice beef and serve topped with caramelized onions and a dollop of horseradish sauce.

Storage Information

Store leftover beef in an airtight container in the refrigerator for up to 4 days. Reheat gently to retain tenderness. Horseradish sauce can be stored separately for up to 3 days.