Beef Tenderloin w/ French Onion au Jus 🐄
Ingredients:
1 (4 to 5 lb.) whole beef tenderloin
2 cloves garlic, minced or grated
2 Tbsp. fresh thyme, chopped
1/4 cup peppercorns, crushed
kosher salt
2 Tbsp. butter
French Onion Au Jus:
4 large sweet onions, thinly sliced
6 Tbsp butter
1-1/2 cup red wine
1 cup low sodium beef broth
1 Tbsp. Worcestershire sauce
4 sprigs fresh thyme
Detailed Steps:
Remove the meat from the fridge 1 to 2 hours before roasting. Preheat the oven to 475 degrees F.
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.
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 to 45 minutes, depending on the size of your roast. It's best to use a meat thermometer.
Remove the beef from the skillet to a serving plate and cover with foil. Let rest 10 minutes before slicing.
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 to 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.
Slice the beef and serve with the French Onion Au Jus.
Prep Time: 15 mins. Cook Time: 1 hr.
Total Time: 1 hr. 15 mins.
Servings: 6
Beef tenderloin is renowned for its tenderness and mild flavor, making it a popular choice for elegant meals. When preparing beef tenderloin with French Onion Au Jus, selecting the right cut and quality of meat is paramount. Opt for USDA Choice or Prime grade for optimal juiciness and flavor. Proper seasoning enhances the natural taste of the beef. The recipe’s combination of minced garlic, fresh thyme, crushed peppercorns, and kosher salt creates a balanced flavor profile that complements the richness of the meat without overpowering it. Resting the meat after roasting is a key step that allows the juices to redistribute evenly, resulting in a moist and tender slice. This recipe recommends resting the beef for 10 minutes, which aligns with culinary best practices. The French Onion Au Jus not only serves as a flavorful accompaniment but also helps keep the beef moist. Cooking thinly sliced sweet onions until caramelized develops deep, natural sweetness, which balances the savory elements of the sauce. Incorporating red wine, low sodium beef broth, Worcestershire sauce, and fresh thyme sprigs builds layers of complexity in the au jus. Using a meat thermometer to monitor internal temperature is crucial for achieving the desired medium-rare doneness, usually around 120 to 125°F. This technique prevents overcooking and preserves tenderness. For additional variation, consider using shallots or a mix of sweet and yellow onions for different flavor nuances in the au jus. Alternatively, mushrooms can be added for an earthy tone. Serving suggestions include pairing the roast with roasted vegetables, creamy mashed potatoes, or a fresh green salad. A robust red wine such as Cabernet Sauvignon or Merlot complements the richness of the beef and wine-based sauce. This recipe is suitable for holiday meals, dinner parties, or special family occasions where a classic yet impressive dish is desired. Proper preparation and attention to detail in each step result in a restaurant-quality experience.
