Beef Tenderloin is one of the easiest roasts to make.  It’s ideal for both small dinner parties and large holiday gatherings.  I have perfected the recipe with the help of one of my favorite kitchen gadgets.

Easiest Beef Tenderloin Recipe

You can find My Go-To Beef Tenderloin Recipe in my previous post or at my guest post today at Lydi Out Loud.  (Thank you Lydia for featuring my Beef Tenderloin recipe).

Today’s post is about my beef tenderloin accompaniments.  It’s a standard in my house to serve horseradish sauce with the tenderloin and my sauce couldn’t be easier.  It only takes two ingredients.

If I am serving the tenderloin with sandwich buns or slider buns (King’s Hawaiian Sweet Rolls are the best), I also like to serve the tenderloin with caramelized onions.  It’s the perfect combination.

My Easy Two Ingredient Horseradish Sauce

Although I have shared this on the blog before, it’s worth repeating.  My horseradish sauce consists of pure horseradish out of the jar (found in the dairy aisle) and Reddi Wip Whipped Cream in the can.  That’s it!

Fill your bowl with the whipped cream.  Add horseradish to taste.  Start off with a couple of tablespoons.  Stir it in and taste before adding more.  We like it spicy so I tend to use more horseradish than most would.  It all depends on personal preference.

Caramelized Onions

It’s easy but time-consuming to caramelize onions.  You can’t rush it.   Thinly slice onions and cook slowly with some butter.  It wilts down to a small amount so you will need a minimum of 2-3 large onions for one tenderloin.

Use 1 tablespoon of butter per onion.  If the pan gets too dry, add a little olive oil.  Stir often.  Once the onions have cooked down and are tender, add 1 tablespoon of brown sugar per onion.  Continue to cook until onions are completely caramelized.  Serve at room temperature.

These can be made several days in advance and stored in an airtight container in the fridge.  Be sure to remove from fridge a couple of hours before serving to completely soften.

Garnish Your Platter

You’ve worked hard on cooking the meal.  Now plating the food is the fun part.  I like serving food on oversized trays and platters and then nesting sauces and accompaniments together.   Get creative and make your presentation attractive.

Garnishing with greenery makes a platter of food come to life.  Let’s face it, caramelized onions, white horseradish sauce and rare meat isn’t the most attractive combination.  By simple adding some fresh herbs such as the mint above, it makes the platter so much more appealing.

Standard parsley will do but you can also use dill, watercress, basil, chives, thyme, sage, mint or any other herbs that you have on hand or pick up at the grocery store.  You can also slice green onions on the diagonal and sprinkle them over the meat.

Safe travels and many blessings to you all this holiday season.  I am blessed to have so many wonderful readers visiting my blog.  Thank you.