Seared Beef Tenderloin with Brown Butter Roasted Vegetables and Parmesan Mashed Potatoes

Indulge in a luxurious dinner featuring perfectly seared beef tenderloin, drizzled with a savory shallot pan sauce. The tender steak is complemented by roasted carrots and parsnips tossed in nutty brown butter, plus a side of creamy Parmesan mashed potatoes. This impressive meal is surprisingly simple to prepare, making it ideal for a special date night or a cozy weekend feast.

Each component is designed to shine: the beef is cooked to a perfect medium-rare, the vegetables are caramelized and rich and the mashed potatoes are velvety smooth with a cheesy kick. Follow the steps below to create a memorable dish that rivals any steakhouse dinner.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit MilkView ingredient guideLike ingredientDislike ingredient

6 ounce ParsnipView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and scrub the potatoes, carrots and parsnip. Cut the potatoes into 1-inch chunks. Peel the carrots and parsnip, then cut them into ½-inch thick sticks. Finely dice the shallot. Pick the parsley leaves and chop them roughly.
2. Place the potato chunks in a medium pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
3. While the potatoes cook, toss the carrot and parsnip sticks with 1 tablespoon of olive oil, salt and pepper on a baking sheet. Roast in the oven for 15-20 minutes, until tender and lightly browned.
4. Meanwhile, pat the beef tenderloin dry with paper towels and season generously with salt and pepper. Heat 1 teaspoon of cooking oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare or until your desired doneness. Remove the steak from the skillet and let it rest on a cutting board.
5. Reduce the heat to medium. Add 1 tablespoon of butter to the skillet and sauté the diced shallot for 1-2 minutes until softened. Stir in the beef demi-glace and ¼ cup of water, scraping up any browned bits. Simmer for 2-3 minutes until the sauce thickens slightly. Remove from heat and stir in 1 tablespoon of butter until melted. Keep warm.
6. When the potatoes are done, return them to the pot over low heat. Add the milk, 2 tablespoons of butter and the Parmesan cheese. Mash until smooth and creamy. Season with salt and pepper to taste.
7. Once the roasted vegetables are done, transfer them to a bowl. Melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Cook, swirling, until the butter turns golden brown and smells nutty, about 2-3 minutes. Pour the brown butter over the vegetables and toss to coat. Sprinkle with chopped parsley.
8. Slice the rested beef tenderloin against the grain. Serve alongside the Parmesan mashed potatoes and brown butter vegetables. Drizzle the shallot pan sauce over the steak.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute beef tenderloin with filet mignon or sirloin steak. Adjust cooking time accordingly.

Can I make the mashed potatoes ahead of time?

Yes, you can prepare the mashed potatoes up to 2 hours in advance. Keep them warm in a covered pot over low heat, adding a splash of milk if needed.

What can I use instead of beef demi-glace?

You can substitute with ½ cup of beef broth combined with 1 teaspoon of cornstarch or use a store-bought beef gravy.