Preheat your oven to 425°F (220°C).

Pat the beef tenderloin dry with paper towels. Rub it with olive oil, minced garlic, fresh thyme, salt, and black pepper.

2. Sear the Tenderloin

Heat a large oven-safe skillet over medium-high heat.

Sear the tenderloin on all sides until browned, about 3–4 minutes per side.

3. Roast the Beef

Transfer the skillet to the preheated oven.

Roast for 25–35 minutes for medium-rare (internal temperature of 130–135°F / 54–57°C).

Remove from oven, cover loosely with foil, and let rest for 15 minutes before slicing.

4. Make the French Onion Au Jus

In a medium saucepan, melt butter over medium heat.

Add sliced onions and cook slowly, stirring occasionally, until caramelized (about 20–25 minutes). Add sugar if desired.

Add minced garlic and cook for 1–2 minutes until fragrant.

Pour in beef broth, red wine (or additional broth), and Worcestershire sauce.

Simmer for 10–15 minutes until slightly reduced. Season with salt and black pepper to taste.

Strain the sauce if you prefer a smooth au jus, or leave the onions in for a heartier texture.

5. Serve

Slice the rested beef tenderloin into ½-inch thick slices.

Pour the French onion au jus over the slices or serve on the side.

Pair with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.

Tips & Variations