Herb-Crusted Beef Tenderloin with Golden French Onion Au Jus

Preheat oven to 425°F (220°C).

Pat the beef tenderloin dry with paper towels.

Rub with olive oil, minced garlic, fresh thyme, salt, and pepper.

Sear and Roast:

Heat a large ovenproof skillet or roasting pan over medium-high heat.

Sear the tenderloin on all sides until browned (about 3–4 minutes per side).

Add the beef broth and water to the pan.

Transfer to the preheated oven and roast for 30–40 minutes or until internal temperature reaches 130°F (54°C) for medium-rare.

Remove from the oven and let rest for 10–15 minutes before slicing.

Make the French Onion Au Jus:

While the beef roasts, melt butter in a skillet over medium heat.

Add sliced onions and cook slowly, stirring occasionally, for 20–25 minutes until deeply caramelized.

Stir in fresh thyme and a pinch of salt.

Pour in pan drippings from the roast, scraping up any browned bits, and simmer until reduced to your desired thickness.

Serve:

Slice the tenderloin into thick medallions and serve with a generous spoonful of French onion au jus over the top.

Serving and Storage Tips:

 Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.