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

What could be more welcoming than a tasty steak with roast potatoes and caramelized onions at a holiday gathering? This dish, which perfectly combines the juiciness of a good steak with the softness of potatoes and the sweet flavor of caramelized onion, is the very definition of culinary comfort . The special touch is also provided by the homemade barbecue sauce , which with an amalgamation of unique flavors will give something to talk about at the table!

Imagine the tantalizing aroma of meat roasting in the oven, potatoes slowly browning, and onions caramelizing to their sweetest point. The juiciness of the fillet , 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 Christmas dinner to a Sunday meal with friends, this dish will impress your guests without the complication of laborious preparation. In addition, its combination of classic flavors ensures that everyone will like it.

I hope you enjoy this recipe. I think it is a homemade meal with a beautiful presentation, while still being easy to prepare and very satisfying . A winning combination for any occasion you want special!

Ingredients

For the steak with potatoes:

• 1 kg beef tenderloin
• 8 medium potatoes
• 4 onions, cut into quarters
• 60 ml olive oil
• Salt
• Freshly ground black pepper
• 30 ml white balsamic vinegar
• 60 g butter, melted
• 1 teaspoon sugar
• 15 ml extra 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 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 barbecue 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. Booking.

For the grilled steak:

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