Oven-Roasted Beef Tenderloin with Butter and Onions
A juicy, melt-in-your-mouth beef tenderloin coated in a rich bouillon butter paste and slow-roasted over caramelized onions. Simple enough for a weeknight yet impressive enough for a dinner party, this recipe delivers incredible flavor with minimal effort.
🛒 Ingredients
10 servings
- 2.2 lbs (1 kg) whole beef tenderloin
- 2 tablespoons unsalted butter, softened
- 2 beef bouillon cubes
- 2 large yellow onions
- 2 tablespoons soy sauce
- Freshly ground black pepper
- Sea salt flakes to serve
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Remove the tenderloin from the fridge 30 minutes before cooking. Preheat the oven to 425 °F (220 °C). Pat the meat thoroughly dry with paper towels — this is key for a good sear.
- 2
Mash the bouillon cubes into the softened butter using a fork until you get a smooth, even paste. Season with black pepper.
- 3
Rub the butter-bouillon paste all over the tenderloin, pressing it into the surface so the flavors absorb into the meat.
- 4
Peel the onions, cut them into quarters, and spread them across the bottom of a roasting pan. Place the tenderloin on top.
- 5
Drizzle a light amount of soy sauce over the meat — just enough to enhance the umami without overpowering the beef.
- 6
Roast at 425 °F for 20 minutes to develop a golden crust, then reduce to 350 °F (180 °C) and continue for 35–40 minutes for medium doneness. Rest under foil for 10 minutes before slicing.
💡 Chef's Tip
Use a meat thermometer for precision: 130 °F (55 °C) for medium-rare, 140 °F (60 °C) for medium. Resting the meat is non-negotiable — it keeps the juices inside where they belong.
Similar Recipes
Same category — Meats
🍽️ Complete your meal
More ideas to accompany this dish
