This post may contain affiliate links, please see our privacy policy for details.
I have a love hate relationship with this Roasted Beef Tenderloin with French Onion Au Jus.
I realize that’s a really odd way to start out this post, but man I just have to be honest, taking photos of beef is not really my thing. Occasionally, I luck out and all goes well, but I swear if I never have to take another photo of beef again I’d be real happy. For all of you out there who think I don’t still sometimes struggle with my photography, I do, I do!
Obviously, I love this recipe or I would not have posted it. It’s easy, delicious, and will soon be my family’s Christmas Eve dinner. Photographing this recipe however? Well, as you can probably guess from the way I started out this post, that was just zero fun. It’s beef, it’s not the prettiest thing to take a photo of, but hey, it’s a great recipe, so let’s just focus on the key points.
It’s also a recipe that I have now tested over, and over again in my frustration to obtain better photos. Yes, my family has been eating beef tenderloin for a week straight. Thankfully they all love steak and are definitely not complaining…well except for my dad who has had onion breath the entire week (ah sorry mom?).
And moving right along.
Now that I have sufficiently vented (felt good, but still a little upset I couldn’t make this delicious recipe just a little yummier looking…not stewing on it or anything though), let’s talk holiday dinners!
In the last year, I’ve really enjoyed planning special occasion dinners/parties/holiday things. I have two coming out in the next few days that I cannot wait to share with you guys (sneak peek of my dinner with Camille Styles here). One of the keys to a great dinner party is obviously a great dinner. The thing is, it’s hard to be cooking and entertaining at the same time. If not done properly, it can be a little stressful, and a stressed hostess never makes for a fun party.
Today I’m sharing one of my favorite easy, prep in advance, fancy…ish dinners that’s perfect for any holiday party you may be hosting this season.
A roasted beef tenderloin is kind of like the creme de la creme of roasted beef. I almost only ever prepare it for my family for Christmas Eve dinner. I think it’s one of those meals they look forward to the entire year, probably even more so than Thanksgiving. Normally, I do more of a classic style roast with a cream sauce, but this year I had the idea to do this French inspired roast.
The beef is roasted very simple with a little garlic, thyme, and plenty of crushed peppercorns. It’s the sauce that’s really key here. It’s basically French Onion Soup. Not basically, it is French Onion soup that gets spooned over the perfectly roasted tenderloin. I can’t think of any other meal that is as perfect for such a special night meal. It’s savory, decadent, buttery, and so full of flavor.
What’s really great is that everything is all made in one pan. You can season the beef the night before, then the next day, just allow the meat to come to room temperature, add the onions to a roasting pan, add the beef on top with a pat of butter and roast. My family prefers their meat pretty rare, especially tenderloin, so I usually end up roasting my meat around thirty-five to forty minutes until it’s 120-125 degrees, but the cooking time is going to vary depending on the size of your meat and how you prefer it cooked. I highly recommend roasting the tenderloin with a meat thermometer to ensure you cook it to the perfect temp.
You’ll want the meat to rest for a few minutes before slicing, so while that happens, transfer the onions to the stove stop, finish caramelizing them with a little butter (of course), add some wine, and season it up.
Slice the meat. Spoon the sauce and onions over top.
DONE.
It’s so simple and easy, but yet fancy and delicious.
People go crazy for this and it’s the perfect holiday entertaining recipe. I always love serving this with a side of cheesy potatoes (Gerard family classic), which I will be sharing with you tomorrow! If you need a potato recipe now though, these potato stacks are another favorite.
A side salad is great too…I love this one!
And now we have a complete meal. Oh wait, you need a co*cktail. Okay, now it’s complete.
Who’s ready?
Cool. Cool. Let make a roast this holiday season!
Author: Tieghan Gerard
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 15 minutes minutes
Servings: 6 servings
Calories Per Serving: 316 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
SavePrintEmail
Ingredients
- 1 (4-5 pound) whole beef tenderloin
- 2 cloves garlic, minced or grated
- 2 tablespoons chopped fresh thyme
- 1/4 cup peppercorns crushed, or fresh black pepper (I use pink peppercorns)
- kosher salt
- 2 tablespoons butter
French Onion Au Jus
- 4 large sweet onions, thinly sliced
- 6 tablespoons butter
- 1 1/2 cups red wine
- 1 cup low sodium beef broth
- 1 tablespoon worchestire sauce
- 4 sprigs fresh thyme
Instructions
1. Remove the meat from the fridge 1-2 hours before roasting. Preheat the oven to 475 degrees F.
2. Rub the beef with garlic, thyme, and season generously with peppercorns and salt. At this point, the meat can be stored in the fridge up to overnight. Bring the meat to room temperature before cooking.
3. Arrange the onions in a large, oven safe skillet. Place the beef over the the onions. Add 2 tablespoons butter to the top of the beef. Transfer to the oven and roast until the beef registers 120 to 125 degrees F for medium-rare, for rare about 35-45 minutes, depending on the size of your roast. It's best to use a meat thermometer.
4. Remove the beef from the skillet to a serving plate and cover with foil. Let rest 10 minutes before slicing.
5. Meanwhile, set the skillet with the onions over medium heat. Add 6 tablespoons butter and cook, stirring frequently, until the onions are deep golden in color and caramelized, 5-10 minutes.Add the wine, beef broth, Worcestershire sauce, and thyme. Increase the heat to medium-high and bring to a simmer. Remove the thyme sprigs. Season to taste with salt and pepper.
6.Slice the beef and serve with the French OnionAu Jus.
View Recipe Comments
PS. Gerard fam? This is your Christmas Eve dinner.
