Ingredients:
For the Beef Tenderloin:
1 (4-5 pound) beef tenderloin, trimmed
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 cloves garlic, minced
2 teaspoons fresh rosemary, finely chopped
2 teaspoons fresh thyme, finely chopped
1 tablespoon Dijon mustard
For the French Onion Au Jus:
3 large yellow onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 cup dry red wine
4 cups beef stock (preferably homemade)
1 tablespoon fresh thyme, chopped
Salt and freshly ground black pepper, to taste
Instructions:
1. Prepare the Beef Tenderloin:
Preheat your oven to 450°F (230°C).
Place the beef tenderloin on a clean surface. Rub it with olive oil, making sure the meat is fully coated.
Season the tenderloin with kosher salt, black pepper, minced garlic, rosemary, and thyme. Gently press the seasoning into the meat, ensuring it’s evenly distributed.
Brush the tenderloin with Dijon mustard to enhance the flavors and create a nice crust during roasting.
2. Roast the Beef Tenderloin:
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