Description
An elegant and surprisingly simple roast, featuring perfectly cooked beef tenderloin topped with caramelized French onions and a sharp, creamy horseradish sauce.
Ingredients
Scale
For the Crust:
- 1 (3 lb) beef tenderloin, trimmed and tied
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 large yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 1/2 cup sour cream
- 1/4 cup prepared horseradish, drained
- 1 tbsp fresh chives, minced
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Pat the beef tenderloin dry and rub with olive oil, salt, and pepper. Place on a rack in a roasting pan.
- While the oven preheats, melt butter in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes until deeply golden brown and caramelized.
- Roast the tenderloin for 35-45 minutes, or until a meat thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare. Remove from oven, transfer to a cutting board, and let rest for 10 minutes.
- While the meat rests, prepare the sauce by stirring together the sour cream, prepared horseradish, and chives in a small bowl.
- To serve, slice the beef, top with a generous spoonful of caramelized French onions, and dollop with the horseradish sauce.
Notes
You can customize the seasonings to taste.