👩🍳 Instructions:
1. Roast the Beef Tenderloin
- Preheat oven to 450°F (230°C).
- Rub tenderloin all over with olive oil, garlic, rosemary, thyme, salt, and pepper.
- Place on a roasting rack in a pan.
- Roast for 20–25 minutes for medium-rare (internal temp ~125°F / 52°C), or longer for desired doneness.
- Remove, cover loosely with foil, and rest for 15 minutes before slicing.
2. Caramelize the Onions
- Heat butter and olive oil in a skillet over medium-low heat.
- Add sliced onions, sugar, and a pinch of salt.
- Cook slowly, stirring often, for 25–30 minutes until golden and caramelized.
3. Make the Horseradish Sauce
- Mix sour cream, horseradish, Dijon mustard, and lemon juice in a bowl.
- Season with salt and pepper. Chill until ready to serve.
4. Serve
- Slice tenderloin into thick medallions.
- Top with caramelized onions.
- Spoon horseradish sauce on the side.
✨ Tips & Variations
- Add a splash of red wine to the caramelized onions for extra depth.
- Swap sour cream for crème fraîche for a richer sauce.
- For a festive twist, add a sprinkle of pomegranate seeds or fresh herbs when serving.
Would you like me to also give you a red wine reduction sauce option to serve alongside the horseradish sauce for an even more luxurious presentation?
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