Preparation

Preheat Oven to 450°F. Adjust rack to middle position. Wash and dry produce.

Prepare Saucy Onions: Heat ¼ tsp of butter in a medium pan over medium-high heat. Add sliced ¼ yellow onion and dried thyme (¼ tsp.) Cook, stirring occasionally, until browned and softened, about 5-8 minutes. Stir in stock concentrate (1 tsp), water (¼ cup), and lemon juice (1 tsp.) Cook until thickened and saucy, about 2-3 minutes more. Remove from heat and stir in butter (½ Tbsp) until melted. Season with salt and pepper to taste. Transfer to a bowl, cover, and set aside. Wipe out the pan.

Make Horseradish Cream: In a small bowl, combine sour cream (1 Tbsp), horseradish sauce (2 tsp), mayonnaise (2 tsp), and a squeeze of lemon juice (1 tsp) Season with salt and pepper to taste. Set aside.

Season & Cook Beef: Pat beef tenderloin (5 oz) dry with paper towels and season generously with garlic powder (¼ tsp), dried thyme (¼ tsp), salt and pepper to taste. Heat a drizzle of butter in the pan used for onions over medium-high heat. Cook beef to desired doneness, about 4-7 minutes per side (for medium-rare, cook to an internal temperature of 135°F). Transfer to a cutting board to rest.

Roast Vegetables: Add trimmed green beans (3 oz) and cauliflower florets (¼ large) to a baking sheet. Toss with butter (2 tsp), salt and pepper to taste. Roast for an additional 10-12 minutes until tender and lightly browned. Toss with lemon zest before serving.

Finish & Serve: Slice the beef against the grain and serve along with the roasted cauliflower and green beans. Top plate with the saucy onions and drizzle the beef with as much horseradish cream as you like. Serve with lemon wedges on the side.