Heat a large oven-safe skillet over medium-high heat. Once hot, sear the beef tenderloin on all sides for about 2-3 minutes per side, until it’s beautifully browned.
Transfer the skillet to the preheated oven. Roast the beef for 25-30 minutes, or until a meat thermometer inserted into the thickest part registers 130°F for medium-rare, or longer for your desired doneness.
Remove the beef tenderloin from the oven, cover loosely with aluminum foil, and let it rest for 15 minutes before slicing.
3. Make the French Onion Au Jus:
While the beef rests, prepare the au jus. In a large saucepan, heat butter and olive oil over medium heat. Add the onions and cook, stirring frequently, until they become caramelized and golden brown, about 20 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the red wine, scraping any browned bits from the bottom of the pan. Let the wine reduce by half, about 5 minutes.
Add the beef stock and fresh thyme. Bring the mixture to a simmer, cooking for an additional 10 minutes, until it thickens slightly.
Season the au jus with salt and pepper to taste. Strain the sauce through a fine-mesh sieve to remove the onions, if desired, for a smoother consistency.
4. Serve:
Slice the beef tenderloin into 1-inch thick medallions. Serve with a generous drizzle of the French onion au jus.
Pair with roasted vegetables or mashed potatoes for a complete and satisfying meal.
Enjoy your melt-in-your-mouth beef tenderloin with the savory, rich French onion au jus!
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