Roasted Beef Caramelized Onions Horseradish (Print Version)
Juicy beef, caramelized onions, and tangy horseradish sauce create a savory, crowd-pleasing main dish.
# Ingredients:
→ Caramelized Onions
01 -
Olive oil, as needed
02 -
3 tablespoons unsalted butter
03 -
2 1/2 pounds yellow onions, thinly sliced
04 -
Kosher salt, to taste
05 -
Freshly cracked black pepper, to taste
06 -
2 large fresh thyme sprigs
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2 large fresh rosemary sprigs
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1 bay leaf
09 -
1/4 cup sherry wine
→ Horseradish Sauce
10 -
6 ounces mayonnaise
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6 ounces sour cream
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3 ounces prepared horseradish
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1/2 lemon, zested and juiced
→ Roasted Beef Tenderloin
14 -
3 pounds whole beef tenderloin, trimmed
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1 tablespoon kosher salt
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1 tablespoon granulated garlic
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2 teaspoons freshly cracked black pepper
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Olive oil, as needed
19 -
Fresh thyme leaves, for garnish
# Steps:
01 -
Heat olive oil and butter in a large pot over medium-high heat. Add sliced onions, season with kosher salt and black pepper, and cook for 10 minutes, stirring often. Reduce heat to medium-low, add thyme sprigs, rosemary sprigs, and bay leaf. Continue cooking, stirring occasionally, for about 45 minutes until deep golden and fully caramelized. Stir in sherry wine, simmer for 15 minutes, remove herbs, and adjust seasoning. Keep the onions warm.
02 -
In a medium bowl, combine mayonnaise, sour cream, prepared horseradish, lemon zest, and lemon juice. Whisk until completely smooth and well blended. Season with salt and pepper to taste. Refrigerate until ready to serve.
03 -
Preheat oven to 450°F (232°C). Place beef tenderloin on a rack over a sheet pan. Pat dry and allow to rest at room temperature for 20 minutes. Drizzle with olive oil and rub evenly. Sprinkle with kosher salt, granulated garlic, and black pepper to coat. Roast for 30 minutes or until an instant-read thermometer inserted into the center reaches 135°F (57°C) for medium-rare. Remove from oven, cover with foil, and let rest for 15 minutes.
04 -
Carve beef tenderloin into 1/4-inch thick slices. Arrange on a platter and top with caramelized onions. Serve with horseradish sauce on the side and garnish with fresh thyme leaves.
# Notes:
01 -
Allow the beef to rest after roasting to ensure the juices redistribute for maximum tenderness.