Roasted Beef Tenderloin with Caramelized Onions
Horseradish Sauce
- 6 oz mayonnaise
- 6 oz sour cream
- 3 oz Reese Prepared Horseradish
- 1/2 lemon, zested and juiced
- Salt and freshly cracked black pepper, to taste
Roasted Beef Tenderloin
- 3 lb whole beef tenderloin, trimmed
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp granulated garlic
- 2 tsp black pepper, freshly cracked
- Fresh thyme leaves, for garnish
Reese Caramelized Onions
- 1 jar Reese Caramelized Onions
A centerpiece perfect for the holidays. Share the depths of flavor and texture with your loved ones.
Preheat the Oven: Preheat the oven to 450°F. Pat the beef with paper towels and place it in a large cast-iron skillet. Let sit at room temperature for 20 minutes.
Season the Beef: Drizzle olive oil over the beef and rub to coat on all sides. In a small bowl, mix the salt, granulated garlic, and black pepper, then evenly sprinkle it over the beef. Roast in the oven for 30-40 minutes, or until a meat thermometer reads 135°F for medium-rare.
Rest the Beef: Remove the beef from the oven and cover with foil. Let it rest for 15 minutes before slicing.
Serve: Place the sliced beef on top of Reese Caramelized Onions and serve with the Horseradish Sauce on the side. Garnish with fresh thyme leaves.
Horseradish Sauce
- In a small bowl, combine mayonnaise, sour cream, Reese Prepared Horseradish, lemon zest, and lemon juice. Whisk until smooth.
- Season with salt and black pepper to taste, and refrigerate until ready to serve.