Imagine the aroma of perfectly roasted beef tenderloin wafting through your kitchen, tantalizing your senses and beckoning your family to the dinner table. This "Roasted Beef Tenderloin with French Onion Au Jus" is not just a meal; it's an experience that transforms an ordinary evening into a gourmet feast. With its succulent meat, rich caramelized onions, and a savory au jus that will have everyone reaching for seconds, this dish is perfect for impressing guests or treating yourself to something special. Ready to elevate your cooking game? Let’s dive into this delectable recipe that promises to be the star of your next gathering!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 beef tenderloin (about 2 lbs)
- 2 large onions, thinly sliced
- 4 cups beef broth
- 1/2 cup red wine
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Remove the beef tenderloin from the refrigerator 1 hour before cooking to allow it to come to room temperature. This ensures even cooking and helps achieve a perfect roast.
- Preheat the oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels to remove excess moisture, which helps create a beautiful golden-brown crust.
- Season the tenderloin generously with salt and freshly ground black pepper on all sides. Ensure an even coating for maximum flavor.
- Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the beef tenderloin on all sides until a deep golden-brown crust forms, approximately 2-3 minutes per side.
- Remove the seared tenderloin from the skillet. In the same pan, add sliced onions and cook until they become soft and caramelized, stirring occasionally, about 10-12 minutes.
- Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
- Add beef broth to the pan, creating the au jus base. Return the beef tenderloin to the pan, placing it on top of the onions.
- Transfer the skillet to the preheated oven and roast for 25-30 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C) when checked with a meat thermometer.
- Remove the tenderloin from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 10-15 minutes to allow the juices to redistribute.
- While the meat rests, continue simmering the onion and broth mixture to reduce and concentrate the au jus, about 5-7 minutes.
- Slice the beef tenderloin against the grain into thick, elegant slices. Arrange on a serving platter and spoon the caramelized onion au jus over the meat.
- Garnish with fresh thyme leaves and serve immediately, with extra au jus on the side for dipping.
Tips
- Bring to Room Temperature: For the most even cooking, take the beef tenderloin out of the refrigerator at least one hour before you start cooking. This helps it cook more evenly and results in a juicier roast.
- Sear for Flavor: Don’t skip the searing step! Searing the tenderloin in a hot skillet not only creates a beautiful crust but also locks in the juices and enhances the overall flavor of the dish.
- Caramelize the Onions: Patience is key when caramelizing onions. Cook them slowly over medium heat to develop their natural sweetness and achieve that rich, golden color that pairs perfectly with the beef.
- Deglaze with Care: When adding the red wine, make sure to scrape up all the flavorful bits stuck to the bottom of the pan. This adds depth to your au jus and maximizes the flavor profile of your dish.
- Resting is Crucial: Allow the beef to rest after roasting. This step is essential for letting the juices redistribute throughout the meat, ensuring each slice is tender and juicy.
- Slice Against the Grain: When it’s time to serve, slice the beef tenderloin against the grain. This technique guarantees that each bite is melt-in-your-mouth tender, enhancing the dining experience.
- Serve with Extra Au Jus: Don’t forget to serve extra au jus on the side for dipping! It adds an extra layer of flavor and richness that your guests will love.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 40g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 120mg
