BEEF Tenderloin WITH Caramelized Onion–red WINE Sauce
- 20m Prep Time
- 1h 15mCook Time
- 2h Ready In
Beef tenderloin is roasted and served with a rich caramelized onion and red wine sauce. This elegant dish is perfect for special occasions.
Ingredients
- 29.6 ml extra-virgin olive oil
- 3 clove garlic minced
- 14.8 ml M5 Spice Rub
- 9.86 ml fresh thyme leaves minced
- 1.36 kg center-cut beef tenderloin roast trimmed of silver skin
- 88.7 ml unsalted butter divided
- 2 large yellow onions halved and thinly sliced
- Kosher salt
- freshly ground black pepper
- 473 ml full-bodied red wine
- 237 ml low-sodium beef stock
- 3 sprig fresh thyme
- 14.8 ml balsamic vinegar
- 9.86 ml packed light brown sugar
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 201 mg
- Iron: 6.7 mg
- Magnesium: 86.7 mg
- Phosphorus: 398 mg
- Potassium: 1029 mg
- Zinc: 14.8 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- 14.8 ml M5 Spice Rub
- Kosher salt
- freshly ground black pepper
- 473 ml full-bodied red wine
- 237 ml low-sodium beef stock
- 3 sprig fresh thyme
- 14.8 ml balsamic vinegar
- 9.86 ml packed light brown sugar
Prepare
- Mince 3 clove garlic
- Mince 9.86 ml fresh thyme leaves
- 1.36 kg center-cut beef tenderloin roast, trimmed of silver skin
- 88.7 ml unsalted butter, divided
- 2 large yellow onions, halved and thinly sliced
Let's Cook
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Step 1.
In a small bowl, stir together 2 tablespoons extra-virgin olive oil, 3 minced garlic cloves, 1 tablespoon M5 Spice Rub (or 1 tablespoon kosher salt and 1 teaspoon black pepper), and 2 teaspoons minced fresh thyme. Place the 3-pound center-cut beef tenderloin roast on a baking sheet and rub the herb mixture all over the meat. Using kitchen string, tie the roast every 1½ inches to help it hold its shape. Cover and let stand at room temperature for 1 hour (or refrigerate up to overnight; if refrigerated, let stand at room temperature for 1 hour before cooking).
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Step 2.
Preheat the oven to 425°F. Place a wire rack in a shallow roasting pan just large enough to hold the tenderloin. Roast the tenderloin until deeply browned and an instant-read thermometer inserted into the center registers about 125°F for medium-rare, about 45 minutes. Remove the pan from the oven and transfer the tenderloin to a cutting board. Tent loosely with aluminum foil and let rest for 15 to 30 minutes.
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Step 3.
While the tenderloin rests, make the sauce. In a large skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the 2 thinly sliced yellow onions and a big pinch of salt. Cook, stirring occasionally, until the onions are golden and caramelized, 15 to 20 minutes (reduce the heat slightly if they brown too quickly).
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Step 4.
Add 2 cups full-bodied red wine, 1 cup low-sodium beef stock, and 3 sprigs fresh thyme to the skillet. Increase the heat to medium-high and bring to a boil. Boil until the liquid reduces by half, about 10 minutes (reduce the heat to medium if boiling too rapidly). Stir in 1 tablespoon balsamic vinegar and 2 teaspoons packed light brown sugar, and cook for about 1 minute longer. Cover the sauce and set aside to keep warm.
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Step 5.
When ready to serve, remove the thyme sprigs from the sauce. Reheat the sauce over medium-low, then whisk in the remaining 4 tablespoons unsalted butter, 1 tablespoon at a time, until emulsified. Remove from heat, stir in any juices that have accumulated on the cutting board from the resting tenderloin, and season with salt and pepper to taste.
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Step 6.
Cut the tenderloin across the grain into thick slices. Arrange the slices on a platter, top with the warm sauce, and serve at once.