Pan-Seared Beef Tenderloin with Burst Balsamic Tomatoes and Cheesy Potato Rounds

Elevate your dinner game with this elegant yet simple dish featuring tender beef tenderloin, sweet and tangy burst balsamic tomatoes, crispy Parmesan potato rounds and roasted Brussels sprouts. The tomatoes caramelize in the pan, creating a silky sauce that pairs perfectly with the steak.

Ready in just 35 minutes, this meal is both impressive and approachable. The cheesy potato rounds add a satisfying crunch, while the Brussels sprouts bring a touch of earthiness. It’s a complete, balanced dinner that feels special any night of the week.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Slice potatoes into 1/4-inch rounds. Toss with a drizzle of oil, salt and pepper. Arrange on one side of the baking sheet. Roast for 10 minutes.
3. Meanwhile, trim and halve Brussels sprouts. Toss with oil, salt and pepper. After 10 minutes, add Brussels sprouts to the other side of the baking sheet. Roast everything for another 15 minutes, until potatoes are golden and sprouts are tender.
4. While vegetables roast, pat beef tenderloin dry and season generously with salt, pepper and half the Tuscan Heat Spice. Heat a skillet over medium-high heat with a drizzle of oil. Sear steak for 3-4 minutes per side for medium-rare or to desired doneness. Remove and let rest.
5. Reduce heat to medium. Add a splash of oil to the skillet. Finely chop shallot and add, cooking for 1 minute. Add grape tomatoes and cook, stirring occasionally, until they start to burst, about 3 minutes.
6. Stir in balsamic vinegar, beef stock concentrate, remaining Tuscan Heat Spice and 2 tablespoons water. Simmer for 2 minutes until slightly thickened. Season with salt and pepper.
7. Sprinkle Parmesan cheese over the roasted potato rounds. Return to oven for 2 minutes to melt.
8. Slice the rested steak against the grain. Serve steak with balsamic tomatoes, cheesy potato rounds and roasted Brussels sprouts.

Recipe Tips

FAQ

Can I use a different cut of beef?

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

What can I use instead of Tuscan Heat Spice?

A mix of dried oregano, basil, red pepper flakes and garlic powder works well.

Can I make this dish dairy-free?

Omit the Parmesan cheese or use a dairy-free alternative. The potatoes will still be delicious without it.