Fancy French Onion Beef Tenderloin

• Toss potatoes on one side of a baking sheet with a drizzle of oil, chopped rosemary, and a big pinch of salt and pepper. Spread out in a single layer. • Roast on middle rack for 16 minutes (you’ll add the green beans 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 thyme (1 tsp for 4 servings), salt, and pepper. (Be sure to measure the thyme—we sent more!)

• Once potatoes have roasted 16 minutes, remove sheet from oven. Carefully toss green beans on opposite side with a drizzle of oil, salt, and pepper. • Return to middle rack and roast until potatoes are golden brown and green beans are lightly browned and tender, 10-12 minutes more. (For 4 servings, leave potatoes roasting; add green beans 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.