Elevate your dinner table with the timeless elegance of Roast Beef with French Onion Au Jus, a dish that combines succulent, perfectly roasted beef with a rich, deeply savory sauce. This recipe celebrates the simplicity of high-quality ingredients, allowing the natural flavors to shine. A beautifully seared and roasted beef tenderloin, cooked to tender perfection, becomes the star, while the accompanying au jus, infused with sweet caramelized onions, robust red wine, and aromatic herbs, offers an unparalleled depth of flavor. It’s a truly sophisticated yet surprisingly achievable meal, ideal for holiday feasts, special occasions, or when you simply want to impress. Each slice of tender beef, bathed in the fragrant jus, promises a luxurious and unforgettable dining experience.
Detailed Ingredients
For the Roast Beef Tenderloin:
- 2 beef tenderloins (about 3-4 lbs / 1.3-1.8 kg total), trimmed of silver skin and excess fat
- 3 tablespoons olive oil
- 2 teaspoons coarse sea salt or kosher salt
- 1 teaspoon freshly ground black pepper
For the French Onion Au Jus:
- 3 tablespoons unsalted butter
- 3 medium to large yellow onions, thinly sliced
- 1 cup (240ml) dry red wine (such as Pinot Noir, Merlot, or Cabernet Sauvignon)
- 2 cups (480ml) beef broth (low-sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and black pepper to taste
Step-by-Step Instructions
Part 1: Preparing and Roasting the Beef Tenderloin
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Beef: Pat the beef tenderloin thoroughly dry with paper towels. This helps achieve a better sear. Season generously all over with the 2 teaspoons of salt and 1 teaspoon of black pepper.
- Sear Beef: Heat the 3 tablespoons of olive oil in a large, oven-safe skillet (cast iron or heavy-bottomed stainless steel) over medium-high heat until shimmering hot. Carefully place the seasoned beef tenderloin in the skillet and sear on all sides until deeply browned, about 2-3 minutes per side. This step locks in flavor and creates a beautiful crust.
- Roast Beef: Transfer the seared beef tenderloin to a roasting pan (or keep it in the oven-safe skillet if applicable). Roast in the preheated oven for 15-20 minutes. For medium-rare, an instant-read thermometer inserted into the thickest part of the meat should register 125°F (52°C). For medium, aim for 130-135°F (54-57°C). Remember, the temperature will rise as it rests.
- Rest Beef: Once the beef reaches your desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 10-15 minutes. This is crucial for the juices to redistribute, ensuring tender and moist meat. Do not slice before resting.
Part 2: Making the French Onion Au Jus
- Sauté Onions: While the beef is resting, make the au jus in the same skillet used to sear the beef (do not clean it, as the fond adds flavor). Add the 3 tablespoons of unsalted butter to the skillet over medium heat. Once melted, add the thinly sliced onions. Cook, stirring occasionally, for 10-15 minutes, or until the onions are very soft, deeply caramelized, and a rich golden-brown color. Deglaze the pan with a splash of water or broth if bits are sticking.
- Deglaze with Wine: Increase the heat to medium-high. Pour in the 1 cup of dry red wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let it simmer vigorously for about 5 minutes, or until the wine has reduced by half.
- Simmer Au Jus: Add the 2 cups of beef broth, Worcestershire sauce, chopped fresh thyme, and chopped fresh rosemary to the skillet. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the sauce has slightly thickened and the flavors have deepened. Taste and adjust seasoning with salt and black pepper if needed.
- Strain Sauce (Optional): For a smoother au jus, carefully strain the sauce through a fine-mesh sieve into a clean serving bowl or gravy boat, pressing on the solids to extract all the liquid. Discard the solids. For a more rustic sauce, you can serve it with the caramelized onions.
Part 3: Serving
- Slice Beef: After resting, slice the beef tenderloin against the grain into ½-inch thick medallions.
- Serve: Arrange the sliced roast beef on a platter. Serve immediately with the warm French Onion Au Jus on the side for dipping or drizzling over each slice.
Tips, Variations, and Storage
- Beef Cut: While tenderloin is luxurious, this method also works well with other cuts like rib roast, top sirloin roast, or even tri-tip. Adjust roasting times based on the cut and its size.
- Thermometer is Key: An instant-read meat thermometer is essential for perfectly cooked roast beef.
- Caramelization: Don’t rush the onion caramelization; it’s key to the deep flavor of the au jus.
- Herbs: Experiment with other fresh herbs like bay leaf (remove before serving) or marjoram in the au jus.
- Make Ahead: The au jus can be made a day or two in advance and stored in the refrigerator. Gently reheat before serving. The beef is best roasted and served fresh, but if needed, it can be sliced and gently warmed in the au jus.
- Storage: Leftover roast beef and au jus should be stored separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the beef gently, preferably in a little au jus, to prevent drying.
Pairings
- Potatoes: Creamy mashed potatoes, roasted potatoes, or a gratin dauphinois are classic accompaniments.
- Vegetables: Steamed or roasted asparagus, green beans almondine, or creamed spinach would be excellent choices.
- Bread: Crusty artisan bread is perfect for soaking up the delicious au jus.
- Wine: A robust red wine that complements the au jus, such as a Cabernet Sauvignon, Merlot, or Zinfandel, would be ideal.
Quick Info
- Prep Time: 20 minutes
- Cook Time: 35-45 minutes (for roasting beef and making au jus)
- Total Time: Approximately 1 hour – 1 hour 15 minutes (plus beef resting time)
- Servings: 6-8
- Cuisine: French / Classic American
