Beef tenderloin with homemade barbecue sauce, roasted potatoes and caramelized onion

What could be more inviting than a tasty steak with roasted potatoes and caramelized onions at a festive gathering? This dish, which perfectly combines the juiciness of a good steak with the softness of potatoes and the sweet taste of caramelized onions, is the very definition of culinary comfort . The special touch is also provided by the homemade barbecue sauce , which with an amalgam of unique flavors will be the talk of the table!

Imagine the tempting aroma of meat roasting in the oven, potatoes slowly browning and onions caramelising to their sweetest point. The juiciness of the steak , the crunchy texture of the potatoes and the sweet and sour touch of the onion come together in a feast for the senses.

The best thing about this recipe is its versatility and simplicity . Perfect for any celebration , from a Christmas dinner to a Sunday lunch with friends, this dish will impress your guests without the hassle of laborious preparation. Plus, its combination of classic flavors ensures that it is a crowd pleaser.

I hope you enjoy this recipe. I think it's a home-cooked meal that's beautifully presented, yet easy to prepare and very satisfying . A winning combination for any occasion you want to make special!

Ingredients

For the steak with potatoes:

• 1 kg of beef tenderloin
• 8 medium potatoes
• 4 onions, quartered
• 60 ml of olive oil
• Salt
• Freshly ground black pepper
• 30 ml white balsamic vinegar
• 60 g butter, melted
• 1 teaspoon of sugar
• 15 ml extra virgin olive oil
• 4 sprigs of rosemary
• Homemade barbecue sauce (recipe below)

For the barbecue sauce:

• 1 onion, finely chopped
• 1 teaspoon crushed garlic
• 30 ml of olive oil
• 45 ml tomato puree
• 120 g brown sugar
• 120 ml red wine vinegar
• 15 ml apricot jam
• 15 ml Mrs. Ball's chutney
• 1 red chili, finely chopped
• 5 ml Dijon mustard
• 15 ml Worcestershire sauce

Preparation

Homemade BBQ Sauce Recipe:

1. To make the barbecue sauce, in a medium skillet sauté the onions and garlic in a little olive oil until tender. Add all the other ingredients for the sauce and simmer for 10 to 15 minutes.
2. Transfer the sauce to a blender or food processor, add salt and pepper and blend until smooth. Set aside.

For the roast steak:

1. Cut the potatoes into wedges and place them on a roasting tray.
2. Drizzle with 60ml olive oil. Add the rosemary leaves and season generously with salt and pepper. Bake for about 40 minutes or until golden and crispy.
3. At the same time as you've set out the sheet pan with the potatoes, place the quartered onion on another baking sheet (I love using the small Nordic Ware Naturals ones ), drizzle with balsamic vinegar and melted butter, sprinkle with the sugar, and bake for about 35 minutes or until caramelized and golden.
4. Raise the oven temperature to 220 ˚C.
5. Place a Le Creuset Heritage cast iron dish in the oven and leave for a few minutes, until very hot.
6. Add olive oil to the tray and place the meat in it, and seal the entire loin well, about 5 minutes on each side.
7. Brush the browned tenderloin with barbecue sauce (brush over the entire tenderloin) and bake for 15 minutes, basting with sauce and turning every 5 minutes (it should end up covered in sauce on all sides).
8. After the time has elapsed, remove from the oven. Let the loin rest for 5 minutes before serving with the roasted potatoes, caramelized onion and rosemary sprigs.