Roasted Beef Tenderloin with Red Wine Sauce, Caramelized Onions, Roasted Potatoes, and Cherry Tomatoes

Ingredients:

2-3 lb beef tenderloin, trimmed

2 tablespoons olive oil

Salt and pepper, to taste

2 cups pearl onions, peeled

1 pint cherry tomatoes

4 medium potatoes, peeled and cut into cubes

3 cloves garlic, minced

2 tablespoons fresh thyme, plus extra for garnish

1 cup red wine

1 cup beef broth

2 tablespoons unsalted butter

1 tablespoon flour (optional, for thickening sauce)

Fresh thyme sprigs, for garnish

Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Beef Tenderloin:

Season the beef tenderloin generously with salt and pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef tenderloin on all sides until browned (about 2-3 minutes per side).

Transfer the seared beef to a black roasting pan.

Roast the Beef:

Roast the beef in the preheated oven for 20-25 minutes for medium-rare, or until it reaches an internal temperature of 130°F (54°C). Remove the beef from the oven and let it rest for 10 minutes before slicing.

Prepare the Vegetables:

In the same skillet used for searing the beef, heat 1 tablespoon of olive oil over medium heat. Add the pearl onions and sauté for 5-7 minutes, until caramelized and softened.

Add the cherry tomatoes and cook for another 3-4 minutes, until they begin to blister. Remove the vegetables from the skillet and set aside.

Roast the Potatoes:

Toss the cubed potatoes with olive oil, salt, pepper, and minced garlic. Arrange them on a baking sheet and roast in the oven (alongside the beef, if there’s space) for 20-25 minutes, or until golden and tender.

Make the Red Wine Sauce:

In the same skillet, pour in the red wine and beef broth, scraping up any browned bits from the bottom. Bring to a simmer and cook for 10 minutes to reduce by half.

If a thicker sauce is desired, whisk in 1 tablespoon of flour and cook for another 2-3 minutes. Stir in the butter and fresh thyme, adjusting seasoning with salt and pepper as needed.

Assemble and Serve:

Slice the rested beef tenderloin into medallions and arrange on a platter with the caramelized pearl onions, roasted potatoes, and cherry tomatoes.

Drizzle the red wine sauce over the beef and garnish with fresh thyme sprigs for a rustic, elegant presentation.