Step 1. Preheat the oven to 425°F (220°C).
Step 2. Paste the dry beef tenderloin with tissue paper and season with salt and pepper.
Step 3. Heat the olive oil in a large skillet over medium-high heat. Remove the beef tenderloin on all sides until brown, about 3 minutes per side.
Step 4. Transfer the beef tenderloin to a roasting pan and roast in the preheated oven for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part of the meat indicates 125°F (52°C) for medium-rare.
Step 5. Remove beef tenderloin from oven and let sit for 10 minutes before slicing.
Step 6. While the beef tenderloin is resting, make the french onion jus. In the same pan used to melt butter over medium heat. Add the onions and cook until soft and caramelized,
Step 7. Add the red wine to the skillet and let simmer until reduced in half, about 5 minutes.
Step 8. Add the beef broth, Worcestershire sauce, thyme and rosemary to the skillet and bring to a boil. Reduce heat and simmer for 15 minutes, or until sauce has slightly thickened.
Step 9. Spread the sauce through a thin mesh sieve in a serving bowl.
Step 10. Slice the beef tenderloin against the grain and serve with the french onion jus.
Enjoy 🤤😋
