Mouth-Watering Beef Tenderloin Recipe for Foodies
Dear foodies and culinary enthusiasts,
Do you want to impress your guests with a succulent and flavorful dish that will leave their taste buds dancing in delight? Look no further than this Beef Tenderloin with Caramelized Onions and Red Wine Sauce Recipe! This recipe is perfect for those special occasions like Christmas dinners, birthdays, or just a fancy dinner night at home.
The star of this dish is undoubtedly the beef tenderloin. It is a cut of meat that is highly revered in the culinary world for its tenderness and buttery flavor. Slow cooked to perfection, the texture of the beef tenderloin melts in your mouth. Once caramelized onions and red wine sauce are added to it, the flavor profile elevates it to new heights.
The dish requires a few steps, but trust me, it is worth every minute of prep work. The caramelized onions add a subtle hint of sweetness while keeping the onions soft and juicy. The red wine sauce, rich in flavor and texture, complements the beef tenderloin perfectly with its thick consistency.
You can pair this recipe with roasted potatoes or vegetables of your choice to add a little balance to your plate. The aroma from the beef tenderloin steak coupled with the caramelized onion and seasoned potatoes makes this dish an irresistible treat.
Anyone who appreciates quality food will want to savor every bite of this masterpiece that you created. Try our Beef Tenderloin with Caramelized Onions & Red Wine Sauce Recipe today and elevate your culinary skills!
Why You’ll Love This Recipe
At first glance, this beef tenderloin recipe might seem like a typical dish you’ve seen time and time again, but trust me when I say that it is anything but ordinary. This recipe features tender, juicy beef tenderloin that’s been slow cooked to perfection, paired with savory caramelized onions and a rich, flavorful red wine sauce.
One reason why you’ll fall in love with this recipe is that it’s surprisingly easy to make. Though the slow cooking process takes several hours, it’s mostly hands-off, so you can set it and forget it while you focus on other tasks. Plus, the ingredients list is simple and straightforward; you likely have most of them in your pantry already.
Another reason why this recipe stands out is its versatility. It’s perfect for a cozy night in with your loved ones or as a show-stopper holiday dinner centerpiece. The tenderloin and caramelized onions can be sliced into tournedos or served as individual steaks. Not to mention, the delicious red wine sauce pairs exceptionally well with a variety of sides, from roasted vegetables to mashed potatoes.
But perhaps the most compelling reason why you’ll love this recipe is its incredible flavor. The slow-cooked beef tenderloin is tender and succulent, while the caramelized onions add a sweet yet savory contrast. The red wine sauce ties everything together with its depth of flavor and velvety texture.
So go ahead and give this delicious beef tenderloin recipe a try. I guarantee that once you taste it, you’ll be hooked for life!
Ingredient List
Here are the ingredients you will need to make this Beef Tenderloin with Caramelized Onions & Red Wine Sauce Recipe:
For the Tenderloin:
- 1 beef tenderloin
- 2 tbsp olive oil
- 2 tbsp dried rosemary
- 2 tbsp garlic powder
- 1 tbsp kosher salt
- 1 tbsp black pepper
For the Caramelized Onions:
- 1 large onion, thinly sliced
- 4 tbsp butter
- 2 tbsp sugar
- Salt and pepper to taste
For the Wine Sauce:
- 2 cups beef broth
- 2 cups red wine (such as Cabernet Sauvignon)
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp dried thyme
- Salt and pepper to taste
The Recipe How-To
Now that we’ve introduced the recipe, let’s dive into how to make it. This dish is perfect for a special occasion, like Christmas dinner or a romantic date night at home. Don’t be intimidated by the idea of cooking beef tenderloin – it’s actually quite simple with just a few steps.
Ingredients:
- 1 3-pound beef tenderloin, trimmed and tied
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1 tablespoon garlic powder
- Kosher salt and freshly ground black pepper
- 4 tablespoons butter
- 2 large onions, thinly sliced
- 1/4 cup sugar
- 1 cup red wine
- 2 cups beef broth
Directions:
- Preheat the oven to 375°F.
- Rub the beef tenderloin with olive oil, dried rosemary, garlic powder, kosher salt, and black pepper.
- Heat a large skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 10 minutes total.
- Transfer the tenderloin to a roasting pan and roast in the oven for approximately 25 minutes (check with a meat thermometer – you want an internal temperature of about 135°F for medium rare.)
- While the roast cooks, prepare the caramelized onions and red wine sauce:
Caramelized Onions:
- Melt butter in a saucepan over medium heat.
- Add thinly sliced onions; cook for about 15 minutes or until onions start to caramelize.
- Add sugar and continue to cook until the onions are golden brown and caramelized.
Red Wine Sauce:
- In the same saucepan as before, deglaze with red wine over medium heat until reduced by half.
- Add beef broth and continue cooking until the sauce thickens slightly (about 5-7 minutes).
- Season with salt and pepper to taste.
Serving and Pairing:
Once everything is ready, slice the beef tenderloin into pieces and pour the red wine sauce over it. Serve with the caramelized onions on top. This dish pairs well with a variety of sides, such as roasted potatoes, grilled vegetables, or a simple salad.
Make-Ahead, Storing and Reheating:
This dish can be made ahead of time and reheated in the oven or microwave. Store leftover beef in an airtight container in the fridge for up to four days.
Tips for Perfect Results:
- Use a meat thermometer to ensure proper doneness
- Let the beef rest at room temperature for about 30 minutes before cooking
- Don’t forget to tie the tenderloin before cooking to ensure even cooking
FAQ:
Q: Can I use a different cut of meat?
A: Sure! Just adjust the cooking
Substitutions and Variations
of the Recipe article sections:
There are many ways to customize this beef tenderloin recipe to your liking or use what you have on hand. Here are some substitutions and variations that you can consider:
– Wine: If you don’t have red wine, you can use white wine or port instead. For a richer sauce, use a bold red wine such as Cabernet Sauvignon or Merlot.
– Onion: Any type of onion will work in this recipe, but Vidalia onions are particularly sweet and flavorful when caramelized. You can also use shallots or garlic instead of onion or add sliced mushrooms for extra depth of flavor.
– Sauce: If you prefer a different sauce, you can make a mushroom sauce by sautéing mushrooms with garlic, thyme, and mustard before adding wine and cream. Or you can make a French onion sauce by caramelizing onions with butter and sugar before deglazing with red wine and beef broth.
– Meat: This recipe works well with other cuts of beef such as filet mignon or strip steak. You can also use roasted beef instead of slow-cooked tenderloin if you’re short on time.
– Herbs: Feel free to experiment with different herbs such as thyme, sage, or oregano. Dried rosemary is recommended for this recipe, but fresh herbs would also work well.
Regardless of the substitutions and variations you choose, this beef tenderloin with caramelized onions and red wine sauce recipe is sure to impress your guests and elevate any occasion from Christmas dinner to an intimate dinner party at home.
Serving and Pairing
The beef tenderloin with caramelized onions and red wine sauce is a show-stopping dish perfect for special occasions or a memorable family dinner. This recipe pairs well with hearty sides like mashed potatoes or roasted vegetables to balance out the rich flavors of the beef.
When it comes to selecting a wine to pair with the dish, there are a few options that would complement the flavors beautifully. A full-bodied red wine such as Cabernet Sauvignon or Merlot would be an excellent choice as they work well with beef dishes. The richness of the wine can enhance the caramelized onion flavors without overpowering the dish.
Another option is to serve a port wine or a red wine shallot sauce alongside the meal. These sauces add an extra dimension of depth to the dish and bring out the natural sweetness in the meat. If you prefer a less intense pairing, you can also opt for a white wine like chardonnay, which has enough acidity to cut through the richness of the beef.
As for presentation, thinly slice the tenderloin against its grain and drizzle the warm red wine sauce on top. Garnish with parsley or rosemary to add color and aromatic flavor.
This elegant meal is perfect for hosting guests at dinner parties and holiday dinners. Whether you choose to pair it with a full-bodied red wine or a light chardonnay, your dinner guests will be wowed by this sumptuous feast paired with perfectly paired wine.
Make-Ahead, Storing and Reheating
Sometimes, life gets busy and it’s nice to have a meal that can be prepared ahead of time – that’s where make-ahead dishes come in handy. The Beef Tenderloin With Caramelized Onions & Red Wine Sauce Recipe is one such dish that can be prepared up to a day ahead, making it perfect for a special occasion like Christmas dinner.
To make the beef tenderloin in advance, start by roasting it until it’s medium-rare, then slice it thinly and store in an airtight container in the refrigerator. You can also make the caramelized onions and red wine sauce up to 2 days ahead of time and store them separately in the refrigerator.
When you’re ready to serve, heat up the beef slices and sauce separately on the stove over low heat until warmed through. Be sure not to overheat or the beef will become tough – just warm it up enough to enjoy its rich flavor and tender texture once again.
Leftovers can be stored in the refrigerator for up to 3-4 days. To reheat, place the beef and sauce in separate microwave-safe containers and warm up evenly until piping hot.
One important tip is to avoid reheating the beef tenderloin in the microwave as this may cause it to become rubbery. Instead, use a low oven temperature to gently reheat the roast without affecting its texture or taste.
Overall, this recipe is perfect for make-ahead meals if you’re looking for a dish that still tastes amazing even when reheated. Delicious with just the slightest reheating or without any major preparations needed after storage, you’ll love how easy it is to serve such an extravagant dish with little planning.
Tips for Perfect Results
To achieve a perfect dish of beef tenderloin with caramelized onions and red wine sauce, follow these tips for best results.
Firstly, when cooking the beef tenderloin, make sure to bring it to room temperature before cooking. This ensures that the meat will cook evenly and prevents a cold center. Season the meat well with salt, pepper, garlic powder, and dried rosemary for added flavor.
In addition, use high-quality beef broth and red wine to make the sauce for a rich and flavorful taste. Cabernet Sauvignon is an excellent choice for the red wine in this recipe because its bold flavor complements the beef well.
When caramelizing onions, cook them on low to medium heat till they turn golden brown. Stirring continuously helps prevent burning and ensures even cooking. Add sugar towards the end of the caramelization process to bring out their natural sweetness.
It is also essential to let the meat rest for at least ten minutes after cooking. Cover with foil lightly, allowing the meat to redistribute its juices resulting in a more moist and juicy piece of meat.
Finally, serve the beef tenderloin with warm sauce for added flavor. Pouring cold sauce on hot steak cools it off quickly resulting in less than desirable experience.
By following these tips and taking your time during cooking, you’ll have perfectly cooked beef tenderloin with caramelized onions and red wine sauce every time.
FAQ
Now that you know how to make this tantalizing beef tenderloin with caramelized onions and red wine sauce recipe, you may have questions or concerns about the process or ingredients. To help guide you through any possible complications, I have answered some frequently asked questions below. These answers will ensure that your dish comes out flawless and mouth-watering every time.
Can I add wine to caramelize onions?
To create caramelized onions, heat a pan over a medium flame and add onion, garlic, and oil. Stir consistently until the onions turn golden brown, which takes approximately 10 minutes. To prevent the onions from sticking, add a bit of olive oil periodically. Next, pour in some wine, lower the heat to medium-low, and cook until the onions absorb all the wine.
Which cooking method is best for beef tenderloin?
Slow roasting meat over low heat evenly cooks it all the way through unlike high heat cooking that leaves the center undercooked. As a finishing touch, searing the tenderloin at the end creates a beautiful exterior and crispy texture.
Should you sear beef tenderloin before roasting?
Preparing beef tenderloin requires a dual approach that involves searing and roasting. This method elevates the taste and texture of the meat, especially since the tenderloin is not known for its distinct flavor. The first step is to add kosher salt and pepper for seasoning.
Do you sear tenderloin before or after?
For most types of steaks, roasts, and tenderloin, it’s customary to begin by browning the meat over high heat and then cooking it at a lower temperature until it’s fully cooked.
What kind of wine goes with beef tenderloin?
As a sommelier, I often get asked about great wine choices and pairing suggestions. Some popular and delicious options include the beautifully aged Bordeaux, a full-bodied and medium acidic Cabernet Sauvignon, the flavorful Malbec, the smooth Merlot, the bold Syrah, and the elegant Tempranillo. Each of these wines will pair wonderfully with different dishes, making them exceptional choices for any occasion.
Bottom Line
In conclusion, this Beef Tenderloin with Caramelized Onions and Red Wine Sauce Recipe is a must-try for anyone who loves juicy meat with rich and savory flavor. Whether you are hosting a fancy dinner party or simply cooking for your family, this recipe will impress everyone at the table.
You don’t have to be a professional chef to pull off this dish, as the recipe is straightforward and easy to follow. With basic ingredients that are readily available in your pantry, you can make a delicious meal in no time.
The combination of caramelized onions and red wine sauce elevates the taste of the tenderloin, making it taste like it came from an upscale restaurant. Plus, the wine sauce pairs perfectly with roasted vegetables or mashed potatoes, allowing you to create a complete meal that will satisfy any appetite.
Overall, if you want to impress your guests or simply indulge in a decadent dinner, I highly recommend trying out this Beef Tenderloin with Caramelized Onions and Red Wine Sauce Recipe. Your taste buds will thank you!
Beef Tenderloin With Caramelized Onions & Red Wine Sauce Recipe
Ingredients
- 2 -3 lbs beef tenderloin, room temperature
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- kosher salt
- pepper
Red wine sauce
- 1/4 cup butter
- 1 cup onion, julienne cut
- 1/2 teaspoon sugar
- 1 cup red wine
- 1 cup beef broth
- 1 teaspoon dried rosemary
Instructions
- Preheat the oven to 450 degrees.
- Brush the beef with olive oil. Sprinkle garlic powder evenly and generously season salt and pepper. Set the beef on a rack placed on top of a foil-lined baking sheet.
- Roast the beef until a thermometer reads 120 degrees for rare, about 25 minutes; 130 degrees for medium-rare, about 30 minutes; 140 degrees for medium, about 40 minutes. Wrap the beef in the foil and allow it to rest for 15 minutes (the temperature will rise as the beef rests).
- Meanwhile, make the sauce. Melt 2 tbsp of the butter in a large skillet over medium heat. Add the onions and sugar. Cook and stir occasionally until brown, at least 10 minutes (I caramelized mine for 40 minutes). Add the wine and broth to the skillet, scraping up any browned bits. Bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 c, about 10 minutes. Reduce the heat to a simmer and add the rosemary. Stir in the remaining 2 tbsp butter.
- Unwrap the tenderloin and set it on a carving board. Pour all of the accumulated juices from the tenderloin into the sauce. Season the sauce with salt and pepper, to taste.
- Slice the meat and serve it with the sauce.
- Enjoy!
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