French Onion Beef Tenderloin with Rosemary Potatoes and Lemony Asparagus

This luxurious dish transforms humble onions into a rich, savory topping for perfectly seared beef tenderloin. Paired with crispy rosemary fingerling potatoes and bright lemony asparagus, every bite is a celebration of flavor and texture.

The crowning touch is a creamy horseradish sauce that adds a zesty kick, balancing the sweetness of the caramelized onions. It’s a restaurant-quality meal you can easily create at home for a special dinner or holiday feast.

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Ingredients

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 ounce Creamy Horseradish SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat to 450°F. Wash and dry produce. Halve potatoes lengthwise. Strip rosemary leaves from stems and finely chop until you have ¼ tsp (save the rest). Halve, peel and thinly slice onion. Zest and quarter lemon. Trim woody ends from asparagus.
2. Toss potatoes on one side of a baking sheet with a drizzle of oil, chopped rosemary, salt and pepper. Roast on middle rack for 14 minutes.
3. Meanwhile, heat a drizzle of oil in a medium nonstick pan over medium-high heat. Add onion and ¼ tsp dried thyme; cook, stirring occasionally, until browned and softened, 5-8 minutes. Stir in beef stock concentrate, ¼ cup water, 1 tsp sugar and 1 tsp lemon juice. Cook until thickened, 2-3 minutes. Remove from heat; stir in 1 tbsp butter until melted. Season with salt and pepper. Transfer to a microwave-safe bowl and cover tightly with plastic wrap. Rinse and wipe out pan.
4. In a second bowl, combine sour cream, horseradish sauce, mayonnaise and a squeeze of lemon juice. Season with salt and pepper. Pat beef dry and season generously with garlic powder, ½ tsp dried thyme, salt and pepper.
5. After potatoes have roasted 14 minutes, remove sheet from oven. Toss asparagus on the opposite side with a drizzle of oil, salt and pepper. Return to oven and roast until veggies are tender, 10-12 minutes more.
6. Heat a drizzle of oil in the same pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Transfer to a cutting board and let rest a few minutes.
7. Reheat saucy onion in microwave if needed, 15-20 seconds. Toss asparagus with lemon zest. Slice beef against the grain. Divide beef, asparagus and potatoes among plates. Top potatoes with saucy onion and drizzle beef with horseradish cream. Serve with lemon wedges.

Recipe Tips

FAQ

Can I substitute the beef tenderloin with another cut?

Yes, you can use sirloin or ribeye, but adjust cooking time accordingly.

How do I know when the beef is done?

Use a meat thermometer: 145°F for medium-rare, 160°F for medium, 170°F for well done.

Can I make the horseradish cream ahead of time?

Yes, prepare it up to a day in advance and refrigerate.