Beef Tenderloin with Garlic-Parmesan Caramelized Onions - Recipe from Price Chopper
Beef Tenderloin with Garlic-Parmesan Caramelized Onions
Elegant, rich, and full of comforting flavor, this Beef Tenderloin with Garlic-Parmesan Caramelized Onions is a show-stopping main course perfect for special occasions. Tender slices of beef are topped with golden, buttery onions and a silky red wine gravy for a truly unforgettable meal. Featured in our 2025 Holiday Gatherings magazine.
Elegant, rich, and full of comforting flavor, this Beef Tenderloin with Garlic-Parmesan Caramelized Onions is a show-stopping main course perfect for special occasions. Tender slices of beef are topped with golden, buttery onions and a silky red wine gravy for a truly unforgettable meal. Featured in our 2025 Holiday Gatherings magazine.
- Preheat oven to 350°. In small bowl, stir garlic, 3 tablespoons butter, cheese and basil.
- In large skillet, melt garlic mixture over medium-low heat. Add onions and 2 tablespoons water; cover and cook 10 minutes, stirring occasionally. Uncover; cook 10 minutes or until very soft, stirring occasionally. Add sugar; cook 10 minutes or until golden brown, stirring occasionally. Makes about 1-1/4 cups onions.
- Sprinkle beef with 1 teaspoon salt and 3/4 teaspoon pepper. In separate large skillet, heat oil over medium-high heat; add beef and sear 1 minute on each side or until outside is browned. Place beef in large roasting pan; roast 25 minutes or until internal temperature reaches 135° for medium-rare. Transfer beef to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Cut beef into 24 slices.
- In small bowl, whisk cornstarch and 3 tablespoons water. Place roasting pan with drippings across 2 burners over medium heat. Add wine; cook 1 minute, scraping browned bits from bottom of pan with wooden spoon. Add broth; heat to a simmer, stirring occasionally. Whisk in cornstarch mixture; cook 2 minutes or until thickened, whisking frequently. Remove from heat; whisk in remaining 2 tablespoons butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Makes about 2 cups gravy.
- Slice beef; serve topped with onions and gravy.
