Pan-Seared Beef Tenderloin with Gruyère Mashed Potatoes and Brown Butter Roasted Vegetables

Beef tenderloin is the ultimate cut for a special dinner-incredibly tender and quick to cook. Here, we sear the steak to perfection and drizzle it with a rich shallot pan sauce. But the sides are just as impressive: creamy mashed potatoes loaded with nutty Gruyère cheese and roasted carrots and parsnips glazed with brown butter.

This meal is all about balance-luxurious yet simple, elegant yet comforting. Perfect for a date night or a holiday feast, every component comes together in under an hour. Get ready to impress!

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Ingredients

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

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

0.5 cup Gruyère CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil or parchment paper.
2. Peel and cut the carrots and parsnips into ½-inch thick sticks or rounds. Place them on the prepared baking sheet, drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 20-25 minutes, until tender and lightly browned.
3. While the vegetables roast, peel and dice the potatoes into 1-inch cubes. Place them in a medium pot, cover with cold salted water and bring to a boil. Cook for 12-15 minutes, until fork-tender. Drain and return to the pot.
4. In a small saucepan, warm the milk over low heat. Add the milk and Gruyère cheese to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Cover to keep warm.
5. Pat the beef tenderloin steaks dry with paper towels and season generously with salt and pepper. Heat a large skillet over medium-high heat and add a drizzle of oil. Sear the steaks for 3-4 minutes per side for medium-rare or to your desired doneness. Transfer to a plate and tent with foil to rest.
6. Reduce the heat to medium. Add a pat of butter to the skillet, then add the minced shallot. Cook 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 minutes until slightly thickened. Remove from heat and stir in any resting juices from the steak.
7. When the vegetables are done, transfer them to a bowl. Add 1 tablespoon of butter to the hot baking sheet and swirl to melt, then toss the vegetables in the brown butter. Sprinkle with chopped parsley.
8. Serve the steak with a generous spoonful of the shallot pan sauce, alongside the Gruyère mashed potatoes and brown butter roasted vegetables.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with filet mignon or a thick-cut sirloin. Adjust cooking time accordingly.

Can I make the mashed potatoes ahead?

Yes, you can mash the potatoes up to an hour ahead and keep them warm in a covered pot over low heat, stirring occasionally.

What can I use instead of Gruyère?

Swiss cheese or sharp white cheddar are good substitutes for Gruyère.