Description
Turn any dinner into a celebration with this Roasted Beef Tenderloin with French Onions and Horseradish Sauce. With buttery, melt-in-your-mouth beef paired with golden caramelized onions and a creamy horseradish kick, this recipe delivers gourmet flavor with minimal effort. Perfect for holidays, special occasions, or a luxurious weekend dinner, this dish is both an easy dinner solution and a restaurant-worthy centerpiece. Whether you’re looking for dinner ideas, entertaining recipes, or just want to try something elegant, this recipe checks all the boxes — tender beef, bold sauce, and rich savory onions.
Ingredients
1 whole center-cut beef tenderloin (2.5 to 3 lbs), trimmed and tied
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
3 sprigs fresh thyme
2 cloves garlic, minced
1 tablespoon unsalted butter
3 large yellow onions, thinly sliced
2 tablespoons olive oil
1 tablespoon butter
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 teaspoon sugar (optional)
0.5 cup sour cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives or parsley
Salt and pepper to taste
Instructions
1. Remove beef tenderloin from fridge and allow to come to room temperature for 30–45 minutes. Trim silver skin and tie with butcher’s twine at 1.5-inch intervals. Pat dry and season with salt and pepper.
2. Heat 2 tbsp olive oil and 1 tbsp butter in a skillet over medium-low heat. Add sliced onions, salt, pepper, and optional sugar. Cook for 25–30 minutes, stirring occasionally, until deeply golden. Transfer to roasting pan.
3. Preheat oven to 425°F (220°C). In a hot skillet, sear beef tenderloin on all sides (2 minutes per side). During the last minute, add garlic and butter, basting the beef.
4. Place seared tenderloin on top of the caramelized onions. Add thyme sprigs. Roast in oven for 20–25 minutes or until internal temp reaches 120°F for rare, 125°F for medium-rare, or 130°F for medium.
5. Remove from oven and transfer to a cutting board. Tent loosely with foil and rest for 15 minutes.
6. In a bowl, mix sour cream, horseradish, Dijon mustard, lemon juice, and herbs. Season to taste and chill.
7. Slice tenderloin into ½-inch medallions. Serve over onions with horseradish sauce on the side or drizzled over the top.
Notes
Let the beef rest after roasting to keep it juicy and tender.
Adjust horseradish to your spice preference — it’s potent!
Don’t toss the pan juices — spoon them over your sliced meat for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American / French Fusion
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 4g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
Keywords: easy dinner, beef tenderloin, holiday roast, horseradish sauce, caramelized onions