Fancy French Onion Beef Tenderloin
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Fancy French Onion Beef Tenderloin

Fancy French Onion Beef Tenderloin

with Rosemary Potato Wedges, Lemony Green Beans & Horseradish Cream

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 potatoes with rosemary and lemony roasted green beans, and you've got yourself a luxe steak and potatoes dinner—no restaurant required.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

12 ounce


¼ ounce


1 unit

Yellow Onion

1 unit


6 ounce

Green Beans

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


(Contains Eggs)

10 ounce

Beef Tenderloin Filets

1 teaspoon

Garlic Powder

Not included in your delivery



4 teaspoon

Cooking Oil

1 teaspoon


1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories790 kcal
Fat47 g
Saturated Fat14 g
Carbohydrate55 g
Sugar12 g
Dietary Fiber6 g
Protein35 g
Cholesterol155 mg
Sodium700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Medium Pan
Medium Bowl
Plastic Wrap
Paper Towel



• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. 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 green beans if necessary.

Roast Potatoes

• 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.)

Make Saucy Onion

• 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.

Mix Sauce & Season Beef

• 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!)

Roast Green Beans

• 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.)

Cook Beef

• 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.

Finish & Serve

• If necessary, reheat saucy onion in the microwave, 15-20 seconds. • Toss green beans with as much lemon zest as you like. • Slice beef against the grain. • Divide beef, green beans, 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°.