Roasted Beef with Caramelized Onions and Herb Butter

Instructions

1. 1

   Preheat oven to 425°F. Pat the beef tenderloin dry with paper towels and season generously on all sides with salt and pepper.

   Tip: Dry meat ensures better browning and a flavorful crust.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the beef for 3-4 minutes per side until golden brown, then transfer to a plate.

   Tip: Don't move the meat while searing to develop a proper crust.

3. 3

   In the same skillet, add 2 tablespoons of butter and the sliced onions. Cook over medium heat for 12-15 minutes, stirring occasionally, until onions are soft and deeply golden.

   Tip: Lower heat if onions brown too quickly to achieve caramelization rather than burning.

4. 4

   Stir in the minced garlic and cook for 1 minute until fragrant, then deglaze the pan with balsamic vinegar, scraping up any browned bits from the bottom.

   Tip: Deglazing adds depth and prevents the pan from drying out.

5. 5

   Return the beef to the skillet, nestling it among the onions. Add thyme and rosemary sprigs, then transfer the entire skillet to the preheated oven.

   Tip: Use an oven-safe skillet for seamless transition from stovetop to oven.

6. 6

   Roast for 18-25 minutes for medium-rare (internal temperature of 130-135°F), or adjust time based on desired doneness.

   Tip: Use a meat thermometer inserted into the thickest part for accuracy.

7. 7

   Remove from oven and let the beef rest for 5 minutes. Mix remaining 2 tablespoons of butter with dijon mustard and fresh herbs, then dollop on top of the beef.

   Tip: Resting allows juices to redistribute, keeping the meat tender and juicy.

8. 8

   Pour beef broth into the pan around the beef and onions, then serve immediately with the caramelized onions and pan juices spooned over each portion.

   Tip: The pan juices create a delicious sauce that complements the herb butter perfectly.