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I have a love hate relationship with this Roasted Beef Tenderloin with French Onion Au Jus.
I realize that’s a really odd way to start out this post, but man I just have to be honest, taking photos of beef is not really my thing. Occasionally, I luck out and all goes well, but I swear if I never have to take another photo of beef again I’d be real happy. For all of you out there who think I don’t still sometimes struggle with my photography, I do, I do!
Obviously, I love this recipe or I would not have posted it. It’s easy, delicious, and will soon be my family’s Christmas Eve dinner. Photographing this recipe however? Well, as you can probably guess from the way I started out this post, that was just zero fun. It’s beef, it’s not the prettiest thing to take a photo of, but hey, it’s a great recipe, so let’s just focus on the key points.
It’s also a recipe that I have now tested over, and over again in my frustration to obtain better photos. Yes, my family has been eating beef tenderloin for a week straight. Thankfully they all love steak and are definitely not complaining…well except for my dad who has had onion breath the entire week (ah sorry mom?).
And moving right along.
Now that I have sufficiently vented (felt good, but still a little upset I couldn’t make this delicious recipe just a little yummier looking…not stewing on it or anything though), let’s talk holiday dinners!
In the last year, I’ve really enjoyed planning special occasion dinners/parties/holiday things. I have two coming out in the next few days that I cannot wait to share with you guys (sneak peek of my dinner with Camille Styles here). One of the keys to a great dinner party is obviously a great dinner. The thing is, it’s hard to be cooking and entertaining at the same time. If not done properly, it can be a little stressful, and a stressed hostess never makes for a fun party.
Today I’m sharing one of my favorite easy, prep in advance, fancy…ish dinners that’s perfect for any holiday party you may be hosting this season.
A roasted beef tenderloin is kind of like the creme de la creme of roasted beef. I almost only ever prepare it for my family for Christmas Eve dinner. I think it’s one of those meals they look forward to the entire year, probably even more so than Thanksgiving. Normally, I do more of a classic style roast with a cream sauce, but this year I had the idea to do this French inspired roast.
The beef is roasted very simple with a little garlic, thyme, and plenty of crushed peppercorns. It’s the sauce that’s really key here. It’s basically French Onion Soup. Not basically, it is French Onion soup that gets spooned over the perfectly roasted tenderloin. I can’t think of any other meal that is as perfect for such a special night meal. It’s savory, decadent, buttery, and so full of flavor.
What’s really great is that everything is all made in one pan. You can season the beef the night before, then the next day, just allow the meat to come to room temperature, add the onions to a roasting pan, add the beef on top with a pat of butter and roast. My family prefers their meat pretty rare, especially tenderloin, so I usually end up roasting my meat around thirty-five to forty minutes until it’s 120-125 degrees, but the cooking time is going to vary depending on the size of your meat and how you prefer it cooked. I highly recommend roasting the tenderloin with a meat thermometer to ensure you cook it to the perfect temp.
You’ll want the meat to rest for a few minutes before slicing, so while that happens, transfer the onions to the stove stop, finish caramelizing them with a little butter (of course), add some wine, and season it up.
Slice the meat. Spoon the sauce and onions over top.
DONE.
It’s so simple and easy, but yet fancy and delicious.
People go crazy for this and it’s the perfect holiday entertaining recipe. I always love serving this with a side of cheesy potatoes (Gerard family classic), which I will be sharing with you tomorrow! If you need a potato recipe now though, these potato stacks are another favorite.
A side salad is great too…I love this one!
And now we have a complete meal. Oh wait, you need a cocktail. Okay, now it’s complete.
Who’s ready?
Cool. Cool. Let make a roast this holiday season!
Roasted Beef Tenderloin with French Onion Au Jus
Ingredients
- 1 (4-5 pound) whole beef tenderloin
- 2 cloves garlic, minced or grated
- 2 tablespoons chopped fresh thyme
- 1/4 cup peppercorns crushed, or fresh black pepper, (I use pink peppercorns)
- kosher salt
- 2 tablespoons butter
French Onion Au Jus
- 4 large sweet onions, thinly sliced
- 6 tablespoons butter
- 1 1/2 cups red wine
- 1 cup low sodium beef broth
- 1 tablespoon worchestire sauce
- 4 sprigs fresh thyme
Instructions
- 1. Remove the meat from the fridge 1-2 hours before roasting. Preheat the oven to 475 degrees F.2. Rub the beef with garlic, thyme, and season generously with peppercorns and salt. At this point, the meat can be stored in the fridge up to overnight. Bring the meat to room temperature before cooking. 3. Arrange the onions in a large, oven safe skillet. Place the beef over the the onions. Add 2 tablespoons butter to the top of the beef. Transfer to the oven and roast until the beef registers 120 to 125 degrees F for medium-rare, for rare about 35-45 minutes, depending on the size of your roast. It's best to use a meat thermometer.4. Remove the beef from the skillet to a serving plate and cover with foil. Let rest 10 minutes before slicing.5. Meanwhile, set the skillet with the onions over medium heat. Add 6 tablespoons butter and cook, stirring frequently, until the onions are deep golden in color and caramelized, 5-10 minutes. Add the wine, beef broth, Worcestershire sauce, and thyme. Increase the heat to medium-high and bring to a simmer. Remove the thyme sprigs. Season to taste with salt and pepper.6. Slice the beef and serve with the French Onion Au Jus.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
PS. Gerard fam? This is your Christmas Eve dinner.
OMG…… Did not even read the blog. This comment is just based on the opening photo….. MOUTH-WATERING…..
So happy you like it!! Thank you Rie!
This looks and sounds divine! Looks like we are having roast beef tenderloin for Christmas as well!
That is so great! I hope you love this! Thank you!
Your photographs are always stunning and I look forward every day to seeing what you’ve cooked up! However, you may want to double check with your butcher about the cut of meat you used. It looks like a boneless prime rib roast. A tenderloin will be long and narrow and not marbled like that. Great recipe though for any cut of beef!
Hi Carol, thanks for the concerns and kind words. the roast in these photos is most definitely a tenderloin. I just left some of the fat on my tenderloin, which is making it look thicker than most tenderloins. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? ?
Yes…I am still learning how to take good photos, but I totally get what you mean. There are some subjects that I just hate photographing too. Sandwiches/wraps/burgers come to mind!! And we also have meals on repeat until I can get it right (or good enough). For what it’s worth, I think these photos are drool-worthy. Steak is definitely one of my favorites!
Thank you Natasha!
I’m obsessed with your food photography! Beef is a tricky SOB to shoot but I always look to you for inspiration, because you make everything looks so friggin bonkers delicious! Me and my family love throwing down for our holiday feats. I look forward to cooking with them every year. I can’t wait to show them this post! I know they will be drooling as much as I am!
Awh thank you so much Christina! I hope you love this recipe! Happy Holidays!
Looks nice, but that is not the Tenderloin (boneless rib toast maybe?)
I question the same. It looks more like a prime rib cut. Beef tenderloin is the yummy expensive long filet mignon. I feel the prime rib or roast would go well with this sauce, but a beef tenderloin doesn’t need it.
Hi Jo, the roast in these photos is most definitely a tenderloin. I just left some of the fat on my tenderloin, which is making it look thicker than most tenderloins. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Sorry, but that is not a tenderloin – tenderloin does not have fat to leave on. It is also a oval/circular shape which your roast is not.
Hi Jo. It’s a tenderloin, just not trimmed of the fat. Please let me know if you have other questions. Happy Holiday’s ? 🙂
Wonderful! I’ll try this one soon. Looks great…it’s beef…enough said. Love recipes such as this. Thanks
Thank you Joyce! I hope you love this!
I came across this recipe. Sounds delish. Can I use this with a 5-6# Prime Rib? Also in your second description mentioned sugar. I don’t see where in your ingredients it’s mentioned? Thank You.
Yes, a prime rib roast will be great in place of the beef tenderloin. Sorry about the sugar, that was a typo. All fixed now. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
That looks positively sensational!
Rebecca
xx
http://www.peppermintdolly.com
Thank you Rebecca!
What could I use as a substitute for the red wine?
I like using half beef broth and half pomegranate juice. Alternately, all beef broth works great too. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Can’t wait to try this. I do not see sugar in the ingredient list. How much sugar is used? Have never been disappointed by any recipes. You’re the best.
I so sorry for the confusion, that was a typo. No sugar in this recipe. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Although your photos are still very pretty, in my humble opinion, I think the problem with your beef photography is it always seems to be brown on brown on brown. Brown beef over a brown cutting board over a brown wood table, and all the same tone of brown. Maybe varying the wood tone would help if you don’t want to venture too far away from this rustic look, or showing it on a serving plate? I don’t really know, just my quick though on this.
This aside, the recipe as still me drooling over it ! The french onion au jus looks divine ! I will sure make it this winter to warm my kitchen and my heart 🙂
Thank you Erika! I really love when you guys give me honest opinions, it means a lot! I hope you love this dish, let me know! Thank you again!
Hi. Looks very nice so once I get a nice piece of beef I’ll definitely try this.. BTW how long should I roast it to get medium or which temperature I should reach? Thanks.
HI! You will need to roast for 45-55 minutes or until the beef reaches 145 degrees for medium. Please let me know if you have other questions, Hope you love this recipe!
Looks great. I’ll make it. How much sugar is in the recipe? Thanks.
So sorry, that was a typo. No sugar! Please let me know if you have other questions. Hope you love this recipe! Happy Holidays ? ?
Oh, Tiegh, I write it all the time, but apparenntly, I need to repeat myself: your photos are always, ALWAYS ABSOLUTELY AMAZING!! You can capture something like an ugly looking beef into a delicacy, trust me! I was drooling over my keyboard reading the lines. The juicy meat slices.. the pink peppercorns.. the mouthwatering onions!! Ooooh, those onions, I’d kill for them. And I’m amazed how simple this recipe is. Just a few ingredients, not much of a dishes to clean, pretty quick in consideration it is a beef meat. What else to wish for?!
Really, you did a wonderful job here, no worries. I don’t know anyone such talented as you are regarding the content and styling. Always creative, a little bit of everything.. it is a pleasure to read your posts. Moreover, I highly appreciate the personal touch of the blog. It is like I know you personally, you show yourself as a real human, not an impersonal recipe creator who is paid for that stuff. It’s just you in the pure genuine form. I love it so much.
Have a lovely day!
Sending hugs,
||Jar||
Awh thank you so much! Your comments are always so sweet! I hope you have a great day and rest of your week!