Pan-Seared Beef Tenderloin with Caramelized Onions and Rosemary Potatoes

There’s something magical about caramelized onions. With a little patience and heat, humble onions transform into a rich, sweet and savory topping that elevates any dish. Here, we pile them high on perfectly pan-seared beef tenderloin, then drizzle everything with a bright and zippy lemon-horseradish sauce. It’s a combination that feels luxurious yet approachable.

On the side, crispy roasted potato wedges get a fragrant boost from fresh rosemary, while tender asparagus spears are brightened with lemon zest and juice. This complete steak dinner is proof that you don’t need a reservation to enjoy a truly special meal at home.

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Ingredients

12 ounce 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. Preheat the oven to 450°F (230°C). Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Strip the rosemary leaves from the stems and finely chop until you have ¼ teaspoon (save the rest for another use). Halve, peel and thinly slice the yellow onion. Zest the lemon, then quarter it. Trim and discard the woody bottom ends from the asparagus.
2. On one side of a baking sheet, toss the potato wedges with a drizzle of oil, the chopped rosemary and a generous pinch of salt and pepper. Spread them in a single layer. Roast on the middle rack for 16 minutes (you’ll add the asparagus later).
3. Meanwhile, heat a drizzle of oil in a medium nonstick pan over medium-high heat. Add the sliced onion and ¼ teaspoon dried thyme. Cook, stirring occasionally, until the onion is browned and softened, 5-8 minutes. Stir in the beef stock concentrate, ¼ cup water, 1 teaspoon sugar and 1 teaspoon lemon juice. Cook until thickened and saucy, 2-3 minutes more. Remove from heat and stir in 1 tablespoon butter until melted. Season with salt and pepper to taste. Transfer the onion mixture to a medium microwave-safe bowl and cover tightly with plastic wrap. Rinse and wipe out the pan.
4. In a second medium bowl, combine the sour cream, creamy horseradish sauce, mayonnaise and a squeeze of lemon juice. Season with salt and pepper to taste. Set aside. Pat the beef tenderloin filets dry with paper towels and season generously on all sides with garlic powder, ½ teaspoon dried thyme, salt and pepper.
5. After the potatoes have roasted for 16 minutes, remove the baking sheet from the oven. Carefully toss the asparagus on the opposite side of the sheet with a drizzle of oil, salt and pepper. Return the sheet to the middle rack and roast until the potatoes are golden brown and the asparagus is lightly browned and tender, 10-12 minutes more.
6. While the vegetables roast, heat a drizzle of oil in the same pan used for the onions over medium-high heat. Add the beef tenderloin filets and cook to your desired doneness, 4-7 minutes per side. Transfer the beef to a cutting board and let rest for a few minutes.
7. If needed, reheat the saucy onions in the microwave for 15-20 seconds. Toss the roasted asparagus with as much lemon zest as you like. Slice the beef against the grain. Divide the beef, asparagus and potato wedges among plates. Top the potatoes with the saucy onions and drizzle the beef with the horseradish cream. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute beef tenderloin with ribeye or sirloin steak. Adjust cooking time based on thickness and desired doneness.

How do I know when the beef is cooked to my liking?

Use an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium and 160°F for well-done. The beef is fully cooked at 145°F.

Can I make the horseradish cream ahead of time?

Absolutely! The horseradish cream can be prepared up to a day in advance and stored in the refrigerator. Stir before serving.