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

This elegant yet surprisingly simple dish features tender seared beef tenderloin drizzled with a rich shallot pan sauce. The sides are just as impressive: creamy Parmesan mashed potatoes and roasted carrots and parsnips tossed in nutty brown butter.

Perfect for a special date night or holiday dinner, this recipe proves you don’t need a professional kitchen to create a showstopping meal. The key is high-quality ingredients and a few simple techniques that bring out the best in every component.

Log in to save recipes and build weekly shopping lists.

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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Dice potatoes into 1/2-inch pieces. Peel and slice carrots and parsnips into 1/4-inch thick rounds. Finely chop shallot. Chop parsley leaves.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to pot.
3. Meanwhile, toss carrots and parsnips on a baking sheet with 2 tbsp melted butter (from the 5 tbsp total), olive oil, salt and pepper. Roast until golden and tender, about 20-25 minutes, tossing halfway.
4. While veggies roast, pat beef tenderloin dry with paper towels. Season generously with salt and pepper. Heat a large skillet over medium-high heat; add cooking oil. Sear beef until a deep brown crust forms, about 3-4 minutes per side for medium-rare. Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add remaining 1 tbsp butter to the skillet. Add chopped shallot and cook until softened, about 1 minute. Add beef demi-glace and 1/4 cup water. Simmer, scraping up browned bits, until slightly thickened, about 2 minutes. Stir in any accumulated juices from the resting beef. Season with salt and pepper.
6. Mash the drained potatoes with milk, Parmesan, 1 tbsp butter (from remaining), salt and pepper until creamy. Adjust consistency with additional milk if needed.
7. Toss the roasted veggies with remaining 1 tbsp melted butter (brown butter if desired) and chopped parsley. Slice beef against the grain. Serve beef over mashed potatoes, topped with pan sauce and veggies alongside.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute filet mignon or sirloin steak, but adjust cooking time accordingly as thickness varies.

How do I make the brown butter?

Melt butter in a small saucepan over medium heat. Swirl occasionally until it foams and turns golden brown with a nutty aroma, about 3-4 minutes. Remove from heat immediately.

Can I prepare any components ahead?

You can peel and chop the vegetables up to a day ahead and store them in the fridge. The mashed potatoes can be made a few hours ahead and reheated gently with a splash of milk.