Herb-Crusted Beef Tenderloin with Golden French Onion Au Jus

Serving: Pair with roasted potatoes, creamy mashed cauliflower, or a glass of red wine for a complete meal.

Storage: Store leftover beef and au jus in separate airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.

Freezing: Freeze au jus separately in ice cube trays for future use; tenderloin can be frozen in slices for up to 2 months.

Variations:

Cheese-Topped: Add a slice of Gruyère cheese over the beef before serving for a French onion soup twist.

Wine Reduction: Replace half the broth with red wine for a more robust au jus.

Herb Blend: Use rosemary, oregano, or a touch of sage for different herb profiles.

FAQ:

What’s the best internal temperature for beef tenderloin?
Medium-rare is ideal for tenderness—remove from the oven at 130°F (54°C), as it will continue to cook while resting.

Can I make the au jus ahead of time?
Yes, prepare and refrigerate it up to 2 days in advance. Reheat on the stove and adjust seasoning before serving.

Do I need to sear the beef first?
Searing locks in flavor and creates a beautiful crust. It’s optional, but highly recommended.