Balsamic Beef Tenderloin with Creamy Chive Mashed Potatoes and Roasted Broccoli

Treat yourself to a steakhouse-worthy meal at home with this balsamic beef tenderloin recipe. The tender, melt-in-your-mouth steak is seared to perfection and topped with a rich, tangy balsamic pan sauce that elevates every bite.

On the side, creamy mashed potatoes get a fresh lift from chopped chives, while roasted broccoli adds a satisfying crunch. This balanced, elegant dinner is perfect for a special occasion or a cozy date night in.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Bring a pot of salted water to a boil.
2. Peel and dice the potatoes into 1-inch cubes. Boil until tender, about 15 minutes.
3. While potatoes cook, cut broccoli into small florets. Toss with olive oil, salt and pepper. Spread on a baking sheet and roast until tender and slightly charred, about 12-15 minutes.
4. Pat the beef tenderloin dry with paper towels. Season generously with salt and pepper on all sides.
5. Heat a drizzle of oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare or until desired doneness. Remove from pan and let rest.
6. In the same skillet, add balsamic vinegar and beef demi-glace. Stir and scrape up any browned bits. Simmer for 1-2 minutes until slightly thickened. Remove from heat.
7. Drain the potatoes and return to the pot. Add sour cream and a knob of butter. Mash until smooth. Season with salt and pepper. Fold in chopped chives.
8. Slice the rested steak against the grain. Serve with mashed potatoes and roasted broccoli. Drizzle the balsamic sauce over the steak.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with filet mignon, sirloin or ribeye. Adjust cooking time based on thickness.

How do I make the mashed potatoes dairy-free?

Use vegan sour cream and butter alternatives or simply omit and add extra olive oil and broth for creaminess.

Can I prepare the sauce ahead of time?

The balsamic sauce is best made fresh, but you can prepare it up to an hour in advance and reheat gently before serving.