Tenderloin Roast with Wine-Braised Onions and Herb Cheese (close-up)
  • 1-1/4 to 1-3/4 hours
  • Makes 8 to 12 servings
  • Entertaining

Tenderloin with Wine-Braised Onions and Herb Cheese


  • 1 beef Tenderloin Roast (about 2 to 3 pounds)
  • 2 tablespoons fresh thyme
  • 1-1/2 teaspoons regular or coarse grind pepper
  • 1 package (5.2 ounces) garlic and herb soft spreadable cheese
Caramelized Onions:
  • 2 tablespoons butter
  • 2 large yellow onions, chopped
  • 1/3 cup sweetened dried cranberries or coarsely chopped tart cherries
  • 1/2 teaspoon salt
  • 1 cup dry white wine


  • 1. To prepare Caramelized Onions, heat butter in large nonstick skillet over medium-low heat until melted. Add onions, cranberries and salt; cook 40 to 45 minutes or until onions are very tender and golden brown, stirring often. Stir in wine; increase heat and bring to a boil. Cook, uncovered, 3 to 5 minutes or until wine is almost evaporated, stirring occasionally. Keep warm.

  • 2. Meanwhile, heat oven to 425°F. Combine thyme and pepper; press evenly onto all surfaces of beef roast.

  • 3. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness.

  • 4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 to 15°F to reach 145°F for medium rare; 160°F for medium.)

  • 5. Carve roast into slices; season with salt, as desired. Top slices evenly with cheese; top cheese with onions.