Fancy French Onion Beef Tenderloin

🥘 Ingredients

• asparagus
  6 oz
• beef stock concentrate
  1 unit
• beef tenderloin filets
  12 oz
• butter
  1 tbsp
• cooking oil
  3 tbsp
• creamy horseradish sauce
  2 tbsp
• dried thyme
  ¾ tsp
• fingerling potatoes
  10 oz
• garlic powder
  ½ tsp
• lemon
  1 unit
• mayonnaise
  2 tbsp
• rosemary
  ¼ tsp
• sour cream
  2 tbsp
• sugar
  1 tsp
• water
  ¼ cup
• yellow onion
  1 unit

🍳 Cookware

• baking sheet
• medium pan
• medium bowl
• medium bowl

1. 

   1

   fingerling potatoes rosemary yellow onion lemon asparagus dried thyme beef stock concentrate sour cream creamy horseradish sauce mayonnaise beef tenderloin filets garlic powder cooking oil sugar butter water

   fingerling potatoes: 10 oz, rosemary: ¼ tsp, yellow onion: 1 unit, lemon: 1 unit, asparagus: 6 oz, dried thyme: ¾ tsp, beef stock concentrate: 1 unit, sour cream: 2 tbsp, creamy horseradish sauce: 2 tbsp, mayonnaise: 2 tbsp, beef tenderloin filets: 12 oz, garlic powder: ½ tsp, cooking oil: 3 tbsp, sugar: 1 tsp, butter: 1 tbsp, water: ¼ cup
2. 

   2

   Preheat oven to 450°F. Halve fingerling potatoes lengthwise. Strip rosemary leaves from stems and finely chop. Halve, peel, and thinly slice yellow onion. Zest and quarter lemon. Trim and discard woody bottom ends from asparagus.
3. 

   3

   Toss potatoes on one side of a baking sheet with a drizzle of cooking oil, chopped rosemary, salt, and pepper. Roast on middle rack for ⏱️ 14 minutes .
4. 

   4

   Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Add onion and ¼ tsp dried thyme; cook, stirring occasionally, until browned and softened ⏱️ 5 minutes . Stir in beef stock concentrate, ¼ cup water, 1 tsp sugar, and 1 tsp lemon juice. Cook until thickened and saucy ⏱️ 2 minutes . Remove from heat; stir in 1 tbsp butter until melted. Taste and season with salt and pepper. Transfer to a medium bowl ; cover tightly with plastic wrap. Rinse and wipe out pan.
5. 

   5

   While onion cooks, in a second medium bowl , combine sour cream, creamy horseradish sauce, mayonnaise, and a squeeze of lemon juice. Season with salt and pepper. Pat beef tenderloin filets dry with paper towels and season generously all over with garlic powder, remaining dried thyme, salt, and pepper.
6. 

   6

   Once potatoes have roasted 14 minutes, remove sheet from oven. Carefully toss asparagus on opposite side with a drizzle of oil, salt, and pepper. Return to middle rack and roast until veggies are lightly browned and tender ⏱️ 10 minutes .
7. 

   7

   Heat a drizzle of oil in pan used for onion over medium-high heat. Add beef and cook to desired doneness ⏱️ 4 minutes per side. Transfer to a cutting board and let rest for a few minutes.
8. 8

   If necessary, reheat saucy onion in the microwave ⏱️ 15 seconds . Toss asparagus with as much lemon zest as you like. Slice beef against the grain. Divide beef, asparagus, and potatoes between plates. Top potatoes with saucy onion and drizzle beef with as much horseradish cream as you like. Serve with remaining lemon wedges on the side.