1. **Prepare the Beef Tenderloin:**
– Preheat your oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels to ensure a good sear.
– In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Rub this mixture all over the beef tenderloin to evenly coat it.
2. **Sear the Tenderloin:**
– Heat a large, ovenproof skillet or roasting pan over medium-high heat. Add a little more olive oil if needed. Sear the beef tenderloin on all sides until it’s nicely browned, about 3-4 minutes per side.
3. **Roast the Beef Tenderloin:**
– Transfer the skillet with the beef tenderloin to the preheated oven. Roast for about 20-25 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
– Remove the beef from the oven, cover loosely with foil, and let it rest for 15 minutes. This helps the juices redistribute throughout the meat.
4. **Prepare the French Onion Au Jus:**
– While the beef is resting, make the French onion au jus. In the same skillet used for the beef, melt the butter over medium heat. Add the sliced onions and sugar, and sauté for about 20-25 minutes, stirring frequently, until the onions are deeply caramelized and golden brown.
– Add the minced garlic and sauté for another 1-2 minutes until fragrant.
– Pour in the red wine to deglaze the skillet, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes, or until it’s reduced by half.
– Add the beef broth and Worcestershire sauce, and bring to a simmer. Cook for another 5-7 minutes, or until the liquid is reduced to a rich, flavorful au jus. Season with salt and black pepper to taste.
5. **Serve:**
– Slice the beef tenderloin into 1-inch thick slices. Arrange the slices on a serving platter and spoon some of the French onion au jus over the top.
– Garnish with fresh thyme sprigs for a touch of color and flavor.
– Serve the beef tenderloin with the remaining French onion au jus on the side.
### Tips:
– **Cooking the Tenderloin:** Use a meat thermometer to ensure the beef reaches your desired doneness.
– **Deglazing:** Make sure to scrape all the caramelized bits off the bottom of the skillet when deglazing with the wine; these bits add incredible flavor to the au jus.
– **Wine Substitute:** If you prefer not to use wine, you can substitute it with additional beef broth and a splash of balsamic vinegar for depth of flavor.
– **Side Suggestions:** Serve this dish with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.
Enjoy your **Roasted Beef Tenderloin with French Onion Au Jus**—a rich and savory dish that is sure to impress!
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