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Roasted Beef Tenderloin with French Onion Au Jus

This Roasted Beef Tenderloin with French Onion Au Jus combines tender beef with a rich, savory sauce, perfect for impressing family and friends.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1 piece 3-4 pound beef tenderloin, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
For the Au Jus
  • 2 large onions, thinly sliced
  • 4 cups beef broth
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Pat the beef tenderloin dry with paper towels. Rub the olive oil all over the tenderloin and season generously with salt, pepper, rosemary, and thyme.
Cooking the Beef
  1. Heat a large pan over medium-high heat. Sear the tenderloin on all sides, about 2-3 minutes per side until it gets a brown crust.
  2. Transfer the beef to a roasting pan and place it in the preheated oven. Cook until a meat thermometer inserted into the thickest part reads 135°F for medium-rare, about 25-30 minutes.
Making the Au Jus
  1. In the same pan used for searing, add the sliced onions and sauté until they are soft and golden brown, about 15 minutes.
  2. Add the beef broth to the skillet, scraping up any brown bits from the bottom. Stir in the balsamic vinegar and Worcestershire sauce. Let it simmer for about 10 minutes.
Final Steps
  1. Remove the beef from the oven and let it rest for about 10 minutes.
  2. Slice the beef tenderloin and serve it with the French onion au jus drizzled generously over the top.

Notes

Don't rush the searing; it's key for flavor. Store any leftovers in an airtight container in the fridge for up to 3 days.