Roasted Beef Tenderloin with French Onion Au Jus

Roasted Beef Tenderloin with French Onion Au Jus is the quintessential dish for anyone looking to add a touch of sophistication to their dining experience. This succulent cut of beef is seasoned perfectly and roasted to a tender finish, then drizzled with a rich, savory onion au jus that takes the flavor to new heights. It’s an impeccable choice for holiday gatherings, intimate dinner parties, or any occasion where you want to impress your guests. With its beautiful presentation and harmonious blend of flavors, this dish is sure to be the crowning glory of your table.

This recipe shines due to its remarkable tenderness and depth of flavor. Beef tenderloin is coveted for its melt-in-your-mouth texture, making it a prime choice for enthusiasts of fine dining. By pairing it with a classic French onion au jus, you introduce a layer of richness that heightens the overall eating experience. On top of that, the simple yet effective ingredients and techniques allow home cooks to craft a gourmet meal without a long list of complicated steps.

• For the Beef Tenderloin:
• 2-3 pounds beef tenderloin, trimmed
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• For the French Onion Au Jus:
• 2 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 cups beef broth
• 1/2 cup dry red wine (optional)
• 1 teaspoon Worcestershire sauce
• Salt and black pepper, to taste
• Fresh thyme sprigs (for garnish)

1. Prepare the Beef Tenderloin: Start by preheating your oven to 400°F (200°C). In a small mixing bowl, combine the salt, pepper, garlic powder, and dried thyme. Rub the beef tenderloin all over with olive oil and then generously coat it with the spice mixture.
2. Sear the Tenderloin: In a large, oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Once the oil shimmers, add the beef tenderloin and sear it for about 2-3 minutes on each side until it develops a nice brown crust. Once seared, remove the skillet from the heat.
3. Roast the Tenderloin: Transfer the skillet directly into the preheated oven. Roast the beef for approximately 25-30 minutes, or until it reaches your preferred level of doneness (135°F for medium-rare). When finished, take the beef out of the oven and tent it with foil to rest for about 10-15 minutes.
4. Make the French Onion Au Jus: While the beef is resting, it’s time to prepare the au jus in the same skillet. Add the butter and remaining olive oil to the skillet, then drop in the sliced onions. Sauté over medium heat for 15-20 minutes, stirring occasionally, until the onions turn caramelized and golden brown.
5. Deglaze the Pan: If you’re using red wine, pour it into the pan to deglaze, scraping up any delicious browned bits from the bottom. Let the wine reduce for about 5 minutes, then add the beef broth and Worcestershire sauce. Allow it to simmer for an additional 10 minutes, seasoning with salt and pepper to your taste.
6. Serve: Slice your tenderloin into elegant pieces and serve them with the warm French onion au jus drizzled generously over the top. For a beautiful finish, garnish with fresh thyme sprigs.

If you find yourself with any leftover Roasted Beef Tenderloin, don’t worry! You can store it in an airtight container in the refrigerator for about 3 days. When you’re ready to enjoy it again, simply slice the beef and warm it gently in a skillet over low heat, adding a splash of au jus to keep it nice and moist. You can also store the French onion au jus separately and reheat before serving. For extended preservation, feel free to freeze the cooked beef for up to 2 months—just be sure to freeze it without the au jus for the best quality.

1. Overcooked Beef: To avoid overcooking, invest in a meat thermometer. Pull the beef from the oven when it’s about 5°F below your desired doneness.
2. Tough Texture: Always let the beef rest after cooking. This crucial step will help keep the juices locked in and maintain tenderness.
3. Bitter Au Jus: If the onions caramelize too much, they can turn bitter. Stir frequently during cooking and adjust the heat to prevent burning.
4. Thin Au Jus: If your au jus turns out too thin, simply simmer it longer to concentrate the flavors. Alternatively, you can thicken it with a cornstarch slurry if you’d like.
5. Lack of Flavor: Always taste and adjust the seasoning of your au jus as needed. Fresh herbs or an extra splash of Worcestershire sauce can elevate the taste significantly.

1. Can I use a different cut of beef?
   Absolutely! While beef tenderloin is a premium choice, cuts such as ribeye or sirloin can also be used. Just adjust the cooking time as necessary.
2. Is it necessary to sear the beef?
   Searing is encouraged as it enhances flavor and creates a delightful crust, but if you wish, you can skip this step and roast directly.
3. Can I prepare the au jus ahead of time?
   Definitely! You can make the au jus in advance and just reheat it right before you’re ready to serve.
4. What side dishes pair well with this meal?
   Consider serving roasted vegetables, creamy mashed potatoes, or a fresh salad to complement the dish wonderfully.
5. How do I know when the beef is done?
   A meat thermometer is your best friend; aim for 135°F for medium-rare, 145°F for medium, and a well-done steak should hit 160°F.