Cooking From Scratch: Slow Roasted Beef Tenderloin With Caramelized Onions and Potatoes

beef tenderloin

🥗Healthier: grass-fed beef

💰Cheaper: pork tenderloin

Grass-fed beef is leaner and more nutritious; pork tenderloin is often less expensive.

Welcome to Debbie's back porch. Start by introducing the dish: slow roasted beef tenderloin with caramelized onions and potatoes.

Show a picture of a whole beef tenderloin, explaining the different parts: butt end, tip end, and center section.

Trim the silver skin from the beef tenderloin, leaving some fat for flavor. Ensure not to cut away too much meat.

Pat the beef tenderloin dry and apply a dry rub of half kosher salt and half brown sugar, about a tablespoon per side, massaging it in.

Use cooking twine to tie the tenderloin for uniform cooking, starting with a slipknot and making a series of loops around the meat.

Heat a 10-inch cast-iron skillet on medium-high heat with about three tablespoons of vegetable oil. Brown the beef tenderloin on all sides for about three minutes per side.

Set the browned beef aside on a plate to catch the juices.

Lower the heat to medium and add half a stick of butter to the skillet. Add one chopped onion and stir to coat with butter and meat juices, sprinkling with salt.

Cook the onions until translucent, about three to four minutes, then add red potatoes cut into small pieces, leaving the skins on.

Cover the skillet and let the potatoes and onions simmer on medium-low heat for about 15 minutes until the onions caramelize and the potatoes soften.

Add a quarter teaspoon of thyme, three minced garlic cloves, and a cup of beef broth to the mixture, stirring well.

Check the potatoes for doneness, ensuring they cut easily with a spatula. Adjust seasoning with salt and pepper as needed.

Preheat the oven to 325°F and prepare a rack to hold the roast above the liquid for slow roasting.

Place the beef tenderloin on the rack and roast in the oven for about an hour for well-done.

Cooking Techniques

Equipment Needed

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