Roasted Beef Tenderloin with French Onions

A centerpiece perfect for the holidays. Share the depths of flavor and texture with your loved ones.

Prep Time:

20 minutes

Cook Time:

45 minutes

Servings:

Ingredients:

French Onions
2 Tablespoons Olive Oil
3 Tablespoons Butter
2 ½ lbs Onions, thinly sliced
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper, freshly cracked
2 large Fresh Thyme Sprigs
1/4 cup Sherry Wine
2 Tablespoons Reese® Capers, drained

Horseradish Sauce
6 ouces Mayonnaise
6 ouces Sour Cream
3 ouces Reese® Prepared Horseradish
1/2 Lemon, zested and juiced

Roasted Beef Tenderloin
3 pounds Whole Beef Tenderloin, trimmed
2 Tablespoons Olive Oil
1 Tablespoon Kosher Salt
1 Tablespoon Granulated Garlic
2 teaspoons Black Pepper, freshly cracked
Fresh Thyme Leaves, for garnish

Directions:

Roasted Beef Tenderloin:

1. Preheat the oven to 450°F. Pat the beef with paper towels then place in a large cast iron skillet. Let sit at room temperature for 20 minutes.

2. Coat the beef with a drizzle of olive oil and rub on all sides. Mix the salt, granulated garlic, and black pepper together in a small bowl. Evenly sprinkle the mixture onto the beef. Roast for 30-40 minutes or until a meat thermometer reads 135°F.

3. Remove the beef from the oven and cover with a piece of foil. Let rest for 15 minutes before slicing. Serve the beef on top of the French onions and horseradish sauce on the side and garnish with fresh thyme leaves.

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French Onions:

1. Heat a large, heavy-bottom pot over medium-high heat. Add enough olive oil to coat the bottom of the pot. Add the butter and let melt. Stir in the onions. Lower the meat to medium-low.

2. Season with salt and freshly cracked black pepper then let the onions cook for about 45 minutes, uncovered and stirring occasionally. Lower the heat to low then stir in the sherry wine. Simmer for another 5 minutes then add the thyme leaves and drained Reese® Capers. Keep warm until ready to serve.

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Horseradish Sauce:

1. Combine the mayonnaise, sour cream, Reese® Prepared Horseradish, lemon zest, and lemon juice in a small bowl. Whisk until combined. Season with salt and black pepper to taste. Refrigerate until ready to serve.