Sharing our traditional Christmas Eve dinner main dish: whole roasted beef tenderloin with french onions and horseradish sauce. An absolutely show-stopping holiday dinner! It’s easier than you may think, very impressive, and deliciously rich in flavor.
We make a roasted beef tenderloin just about every year, and it’s about time to bring the recipe to the blog! It’s such a festive, special main dish. And if there’s ever a time to make something a little extra special…it’s now!
I can’t believe Christmas is just days away, and I’ve still got a couple of recipes to share with you, plus my full Christmas menu. So let’s get right to it.
This roasted beef tenderloin is seasoned very simply with olive oil, salt, black pepper, and garlic. It’s roasted in a very hot oven for just about 30 minutes. It comes out golden and seared on the outside, and perfectly tender and juicy on the inside. A beef tenderloin is an expensive cut of meat, but it shows through its quality and tenderness. And for the holidays…it’s worth it.
While the beef is roasting, the onions are cooking down on the stovetop with herbs and sherry wine until sweet and caramelized. They make for a very tasty topping to serve with the beef. The last component? A simple horseradish sauce. It’s tangy, creamy, and bright in flavor to contrast the rich beef and onions. It can be made ahead of time and brought right when you’re ready to eat. Same with the onions, but I would reheat the onions on the stovetop before serving.
I’d serve this roasted beef tenderloin with my very festive pesto lasagna and a side of brussels sprouts (and maybe this salad as well) for the best ever Christmas dinner! Of course with plenty of cookies for dessert…enjoy!!Print
Roasted Beef Tenderloin with French Onions & Horseradish Sauce
whole roasted beef tenderloin served with caramelized french onions and a tangy horseradish sauce
- olive oil
- 3 tbsp butter
- 2 ½ lbs thinly sliced onions
- kosher salt
- freshly cracked black pepper
- 2 large fresh thyme sprigs
- 2 large fresh rosemary sprigs
- 1 bay leaf
- ¼ cup sherry wine
- 6 oz mayonnaise
- 6 oz sour cream
- 3 oz prepared horseradish
- ½ lemon, zested and juiced
Roasted Beef Tenderloin
- 3 lbs trimmed whole beef tenderloin
- olive oil, as needed
- 1 tbsp kosher salt
- 1 tbsp granulated garlic
- 2 tsp freshly cracked black pepper
- fresh thyme leaves, to garnish
- 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.
- 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.
- 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.
- Combine the mayonnaise, sour cream, horseradish, lemon zest, and lemon juice in a small bowl.
- Whisk until combined. Season with salt and black pepper to taste. Refrigerate until ready to serve.
Roasted Beef Tenderloin
- 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.
- 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.
- Remove the beef from the oven and cover with a piece of foil. Let rest for 15 minutes before slicing.
- Slice the beef into ¼” slices. Serve with the French onions and horseradish sauce on the side. Garnish with fresh thyme leaves.