French Onions

1. Heat a large, heavy-bottom pot over medium-high heat. Add enough olive oil to coat the bottom of the pot. Add the butter and let melt.
2. Stir in the onions. Season with a big pinch of salt and freshly cracked black pepper. Let the onions cook for about 10 minutes, stirring often. Lower the heat to medium-low and add the thyme, rosemary, and bay leaf. Let the onions slowly cook until tender and caramelized, about 45 minutes.
3. Stir in the sherry wine. Simmer for about 15 more minutes. Remove the herb sprigs and bay leaf. Season with salt to taste. Keep warm until ready to serve.

Horseradish Sauce

1. Combine the mayonnaise, sour cream, horseradish, lemon zest, and lemon juice in a small bowl.
2. Whisk until combined. Season with salt and black pepper to taste. Refrigerate until ready to serve.

Roasted Beef Tenderloin

1. Preheat the oven to 450°F. Prepare a sheet pan with a rack and lay the beef tenderloin on top. Pat the beef dry with paper towels. Let sit at room temperature for 20 minutes.
2. Coat the beef with a drizzle of olive oil and rub on all sides. Mix the salt, granulated garlic, and black pepper together in a small bowl. Evenly sprinkle the mixture onto the beef. Roast for 30 minutes or until a meat thermometer reads 135°F.
3. Remove the beef from the oven and cover with a piece of foil. Let rest for 15 minutes before slicing.
4. Slice the beef into ¼” slices. Serve with the French onions and horseradish sauce on the side. Garnish with fresh thyme leaves.