Instructions
Step 1: Preheat oven to 450°F (230°C). Pat beef tenderloin dry and rub all over with olive oil, salt, pepper, garlic powder, and dried thyme.
Step 2: In a large skillet, heat butter over medium-high heat. Sear the tenderloin on all sides until browned, about 2–3 minutes per side.
Step 3: Transfer the seared tenderloin to a roasting pan or baking sheet. Roast in the oven for 25–30 minutes, or until internal temperature reaches 130°F for medium-rare. Remove and let rest for 15 minutes.
Step 4: While the beef roasts, prepare the French onions. In a skillet, heat butter and olive oil over medium-low heat. Add onions, salt, and sugar. Cook slowly for 25–30 minutes, stirring occasionally, until deeply golden and caramelized.
Step 5: For the horseradish sauce, mix together sour cream, horseradish, Dijon mustard, vinegar, salt, and pepper in a bowl. Adjust seasoning to taste.
Step 6: Slice the rested beef tenderloin and top with caramelized onions. Garnish with fresh thyme if desired, and serve with horseradish sauce on the side.
Storage Information
Store leftover beef tenderloin tightly wrapped in foil or an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or slice thin for sandwiches. Horseradish sauce can be stored in the fridge for up to 4 days.
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