Step-by-Step Instructions
Here’s how to prepare and serve your Roast Beef Tenderloin with Caramelized Onions and Red Wine Sauce:
Prepare the Tenderloin: First, preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt, pepper, and minced garlic.
Sear the Beef: In an oven-safe skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the tenderloin and sear it on all sides until golden brown, which takes about 2-3 minutes per side.
Roast the Beef: Transfer the skillet to the oven and roast for 15-20 minutes. Use a meat thermometer to ensure the internal temperature reaches 130°F (55°C) for medium-rare. Once done, remove it from the oven, cover it with foil, and allow resting.
Caramelize the Onions: In another pan, melt 1 tablespoon of butter over medium heat. Add the onion rings and sprinkle them with sugar. Stir occasionally and let them cook until golden brown and caramelized, which should take around 10 minutes.
Make the Red Wine Sauce: In the skillet that you used to sear the beef, pour in 1 cup of red wine and 1/2 cup of beef broth. Let this simmer over medium heat, scraping any browned bits off the bottom of the pan. Allow it to reduce by half, whisking in cornstarch if you want a thicker sauce.
Assemble and Serve: Slice the beef tenderloin and plate it alongside the caramelized onions. Drizzle the red wine sauce over the top and garnish with fresh thyme for a beautiful finish.
What to Serve It With
This roast beef tenderloin pairs beautifully with various sides that elevate the meal without overpowering it. Think roasted vegetables like asparagus or Brussels sprouts, creamy mashed potatoes, or even a light arugula salad dressed with balsamic vinaigrette. A glass of the same red wine used in the sauce would complement the dish perfectly and enhance the overall dining experience.
Keeping Leftovers Fresh
If you’re lucky enough to have leftovers, knowing how to store them can help maintain that delicious flavor. Allow the beef to cool completely before wrapping it tightly in aluminum foil or plastic wrap. Store in the refrigerator for up to 3 days. For longer storage, consider freezing the sliced beef tenderloin; it can last for up to 3 months frozen, but keep in mind, the texture might change a bit upon reheating. When reheating, do so gently to avoid drying out the meat.
Pro Chef Tips
- Use a Meat Thermometer: This is key for cooking your beef to the perfect doneness. Pull it out just before it reaches your desired internal temperature since it will continue to cook while resting.
- Let it Rest: Always allow meat to rest after cooking. This allows juices to redistribute, creating a more flavorful and moist final product.
- Choose Good Wine: The adage “cook with wine you’d drink” rings true here. A good-quality red wine will significantly enhance the flavor of your sauce.
Creative Twists
Want to give your roast beef a unique twist? Here are a few variations you might enjoy:
- Add Mushrooms: Sauté mushrooms with the onions for an earthy flavor.
- Herb Variations: Experiment with herbs like rosemary or sage instead of thyme for a different aromatic profile.
- Different Sauces: Try a balsamic reduction instead of red wine for a sweeter and tangier sauce.
FAQs
How long does it take to cook the roast beef tenderloin?
Cooking time typically ranges from 15-20 minutes at 400°F (200°C) for medium-rare. The critical factor is using a meat thermometer to check the internal temperature.
Can I substitute red wine in the sauce?
Yes, if you’d prefer not to use wine, consider incorporating grape juice or beef broth for a non-alcoholic alternative.
How do I ensure the beef stays juicy?
Searing the beef on all sides and allowing it to rest afterward are crucial steps for ensuring juiciness. Also, using a meat thermometer helps prevent overcooking.
Delicious, elegant, and oh-so-satisfying, this roast beef tenderloin is sure to become a staple in your home cooking repertoire! Enjoy your culinary journey.
