Beef tenderloin is an excellent choice if you want your seder meal to be more upscale. One method of preparing the tenderloin is to roast it with onions and make a French onion Au Jus. Your guest will love this and lick the pot clean.
- 2 kgs whole beef tenderloin
- 2 tbsp minced garlic. Buy it fresh and mince or grate it yourself
- 2 tbsp of fresh thyme chopped fine
- 1/4 cup coarse ground black pepper. You can grate your own peppercorns or buy already grated
- Kosher salt, for flavor
- 2 tbsp unsalted butter. NO MARGARINE
- 4 large onions, a 1015 or something with a similar sweet taste is best. Slice the onions into thin slices
- 1 cup beef broth or a beef bouillon cube and one cup of hot water to melt the cube in.
- 1 tbsp Worchestershire sauce and the low sodium version is best for this recipe
- 1 1/2 cups red wine
- Make sure the tenderloin is placed on the counter for about two hours prior to cooking, This allows it to come to room temperature.
- Preheat your oven to 245C.
- Rub the outer portion of the tenderloin with a mixture made of the garlic, thyme, salt, and pepper. (You can even season the day before and allow this to marinate on the tenderloin. Just be sure to bring the tenderloin to room temperature before you begin to cook.)
- Take the sliced onions and create a layer in the bottom of your oven safe dish like an oven safe skillet or a Dutch oven. The slices will make a nice thick layer and you place the tenderloin on top of the onions. Pour the 2 tbsp of melted butter over the beef.
- Put this in the oven and cook it for 30 to 45 minutes or until a thermometer inserted in the meat reads 125 degrees.
- Take the meat out of the oven and let it rest for ten to fifteen minutes before you slice it.
- When slicing cut it into nice thick slices, and yes it should be very pink in the middle.
- Put the Dutch oven with the sliced onions on top of the stove and add about three/quarters of a stick of unsalted butter to the skillet. Cook these onions until they are perfectly caramelized and get the rich golden color or a light caramel. This may take ten minutes or more but be patient and do not turn the temperature up to cook them quicker. It takes time to develop the flavor.
- Pour the wine and broth over the caramelized onions. Drop the thyme sprigs into the mix and add the Worcestershire sauce. Simmer this mixture three to four minutes then remove the thyme sprigs.
- Serve the Au Jus alongside of the slices of beef. You can pair this with some Brussel sprouts or beautifully sliced apples.