Fancy French Onion Beef Tenderloin
with Rosemary Fingerlings, Lemony Asparagus & Horseradish Cream
- Milk
- Eggs
The star of this home-cooked show is the humble onion, a vegetable that needs nothing more than a little patience to coax out its rich savory-sweetness. Pile that wonderful caramelized onion atop juicy, pan-seared beef tenderloin, and drizzle with a bright, zippy lemon horseradish sauce. Add sides of roasted fingerling potatoes with rosemary and lemony roasted asparagus, and you've got yourself a luxe, warming winter night—no restaurant required.
Ingredients
12 ounce
Fingerling Potatoes
¼ ounce
Rosemary
1 unit
Yellow Onion
1 unit
Lemon
6 ounce
Asparagus
1 teaspoon
Dried Thyme
1 unit
Beef Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 ounce
Creamy Horseradish Sauce
(Contains: Eggs)
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Beef Tenderloin Filets
1 teaspoon
Garlic Powder
Not included in your delivery
4 teaspoon
Cooking Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve potatoes lengthwise. Strip rosemary leaves from stems; finely chop leaves until you have ¼ tsp (½ tsp for 4). (We sent more; save the rest for another use!) Halve, peel, and thinly slice onion. Zest and quarter lemon. Trim and discard woody bottom ends from asparagus.
• Toss potatoes on one side of a baking sheet with a drizzle of oil, chopped rosemary, salt, and pepper. • Roast on middle rack for 14 minutes (you’ll add the asparagus then). (For 4 servings, spread potatoes out across entire sheet.)
• Meanwhile, heat a drizzle of oil in a medium, preferably nonstick, pan (use a large, preferably nonstick, pan for 4 servings) over medium-high heat. Add onion and ¼ tsp thyme (½ tsp for 4); cook, stirring occasionally, until browned and softened, 5-8 minutes. • Stir in stock concentrate, ¼ cup water, 1 tsp sugar, and 1 tsp lemon juice (for 4, use ½ cup water, 2 tsp sugar, and 2 tsp lemon juice). Cook until thickened and saucy, 2-3 minutes more. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired. Transfer to a medium microwave-safe bowl; tightly cover with plastic wrap. Rinse and wipe out pan.
• While onion cooks, in a second medium bowl, combine sour cream, horseradish sauce, mayonnaise, and a squeeze of lemon juice. Season with salt and pepper to taste. • Pat beef* dry with paper towels and season generously all over with garlic powder, ½ tsp dried thyme (1 tsp for 4 servings), salt, and pepper. (Be sure to measure the thyme—we sent more!)
• 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, 10-12 minutes more. (For 4 servings, leave potatoes roasting; add asparagus to a second baking sheet and roast on top rack.)
• Heat a drizzle of oil in pan used for onion over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Transfer to a cutting board and let rest for a few minutes.
• If necessary, reheat saucy onion in the microwave, 15-20 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.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious combination of flavors, especially the horseradish sauce and caramelized onions 🍲.
- Ease of prep: Some found it more time-consuming than usual, but most agreed the results were worth the effort.
- Suggestions: Consider reducing onions, adding garlic to the sauce, and adjusting cooking times for thinner asparagus spears.
- Portions: Several wished for more asparagus and larger cuts of beef tenderloin relative to the potato quantity.
- Meat quality: Some found the tenderloin tender and flavorful; others reported tough or gristly cuts disappointing for a premium meal.
Reviews from our home cooks
Chef's kiss! The saucy onions were so delicious! The horseradish sauce went so well with the steak and the onions. I didn't make the potatoes, but I've made roasted potato wedges from past recipes, so I know they're good. The lemon zested asparagus is already a favorite of mine.
AMAZING! 10/10! And I'm super picky, and usually don't eat meat. This fillet was SooOo tender, highly surprised at the high quality honestly! I have a hard time eating meat, but this was just melt in your mouth tender! The onion sauce was awesome and the horseradish sauce, even better. I added fresh dill to mine. We made mashed potatoes instead of wedges. Asparagus was half BAD, but I had bought more at walmart luckily. Will definitely order again!
I loved this recipe. It was amazing. Especially the onion sauce on the potatoes. Also, I love horseradish, so on the steak, it was great. I didn't use both lemons nor all of the thyme, and it still came out great. Will make it again.
So tasty and easy to make. I especially loved the onion sauce. The creamy horseradish sauce complimented the beef wonderfully.
This was sooo delicious. The sweet caramelized onions were over the top and so good over the roasted potatoes. The horseradish sauce was perfect for the beef tenderloins.
Really just perfect! Tender bites of choice meat with lovely sauce. Loved the onions on the potatoes. Asparagus is always special ❤
We could of ate this meal x 2 more. Oh my God the flavor is dynamite. Lemon and the horseradish cream mmm. What a quality cut of beef as well.
There were too many flavors and too many steps. The beef tenderloin was not tender. Onions on the potatoes, lemon on the asparagus, horseradish and garlic on the meat were too many flavors and steps.
Tender beef tenderloin. Delicious pairing with potatoes and onions. Half the asparagus heads were slimy on day 3 after delivery. I'll know next time to use it immediately.
I decided to put the onions on the beef with a small drizzle of sauce and dipping the potatoes in the sauce and it was fantastic!
