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I have a love hate relationship with this Roasted Beef Tenderloin with French Onion Au Jus.

Roasted Beef Tenderloin with French Onion Au Jus | @hbharvest

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?).

Roasted Beef Tenderloin with French Onion Au Jus | @hbharvest

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.

Roasted Beef Tenderloin with French Onion Au Jus | @hbharvest

Roasted Beef Tenderloin with French Onion Au Jus | @hbharvest

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.


Roasted Beef Tenderloin with French Onion Au Jus | @hbharvest

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 | @hbharvest

Roasted Beef Tenderloin with French Onion Au Jus

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories Per Serving: 316 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


French Onion Au Jus


  • 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. 
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Roasted Beef Tenderloin with French Onion Au Jus | @hbharvest

PS. Gerard fam? This is your Christmas Eve dinner.

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  1. Looking forward to serving this for Christmas dinner. However, I’m making a lot so trying to do the most prepwork possible. I’m wondering if it’s possible to pre make the onions if I don’t care to deglaze where the tenderloin cooked? Please let me know! I’m thinking to make the onions, store then heat up in a skillet while the meat rests. Would love some feedback- thanks in advance

  2. Wow! A wonderful recipe! Guests raved about it saying it was the best meal they have ever had. I halved the recipe for four people but will definitely use the full recipe for the onion. Ill even add an extra onion. Keep onion thin but large. Cook to medium rare to rare. Costco’s denuded beef tenderloin was EXCELLENT!

  3. Made with a 3 pound grass fed shoulder roast cooked 45 minutes – excellent. My only issue was the onions were super salty. Maybe an unsalted broth next time. Meat was still tender, tasty, and pink, though, so still a win. Thank you!

    1. Hey Bethany,
      I haven’t tested this in a crockpot, but I would probably advise against doing so. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  4. 5 stars
    We ended up making this with a chuck blade roast as the tenderloin was $30/lbs. Made it mostly as is, but seared first and lowered the temp a bit. The rub and the onion jus were a huge hit with our friends. Really loved it!

  5. Would the cooking and roasting be similar if I used a dutch oven pot? I don’t see anything about covering it while in the oven so I would imagine the cook time/temp looks similar?

    1. Hey Kelsey! Yes, all would be exactly the same. No need to cover the roast. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  6. 5 stars
    This is delicious.
    Made it for NYE, and making again for a girls night tomorrow.
    Well worth the cost of the tenderloin.

  7. 5 stars
    Tieghan, I have been cooking Christmas dinner for 15-20 People for the last ten years. I came across Half Baled Harvest and used pretty much all of your recipes this year. The tenderloin turned out absolutely perfect! I would typically sear a tenderloin but since I was cooking two (5) lb roasts I followed your recipe and it was Med. rare with a great crispy bark. Thank you, I am buying all of your cookbooks!!

    1. OMG! This is so amazing to hear Joe! Thank you for trying my recipes and I hope you love the ones in the books too! Have a wonderful week and New Year! xTieghan

  8. 5 stars
    I made this last night for a little get together. AMAZING! Everyone, including me, said it was the best tenderloin we have ever eaten. The only thing I did differently is add 2 tbls corn starch to the onion au jus, I like it just a tad creamy. Everyone wanted to drink it. I’m almost 50 yrs old and this is the best roast I have ever made. Thank you so much.

    1. Wow that is so amazing! Thank you for trying this one, Carrie! I am so glad it turned out so well for you. xTieghan