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

Indulge in a restaurant-quality meal at home with this pan-seared beef tenderloin, perfectly complemented by sweet and tangy balsamic burst tomatoes. The tomatoes caramelize in the pan, creating a luscious sauce that drapes over the tender steak. On the side, crispy Parmesan potato rounds and roasted Brussels sprouts round out the plate, making every bite a delight.

This recipe is designed for home cooks who want to impress without the stress. With simple techniques and fresh ingredients, you’ll create a memorable dinner that looks as good as it tastes. The key is to let the beef rest after searing, allowing the juices to redistribute for maximum tenderness.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position. Wash and dry all produce. Trim and halve Brussels sprouts. Halve, peel and thinly slice shallot. Slice potatoes into ¼-inch rounds. Halve grape tomatoes.
2. On a baking sheet, toss Brussels sprouts with a drizzle of olive oil, salt and pepper. Arrange cut sides down on one half of the sheet.
3. On the other half of the sheet, toss potatoes with a drizzle of olive oil, half the Tuscan Heat Spice, salt and pepper. Arrange slightly overlapping, then sprinkle evenly with Parmesan cheese. Roast until veggies are browned and tender, 20-25 minutes.
4. Meanwhile, pat beef dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef and cook until browned and cooked to desired doneness, 4-6 minutes per side. Transfer to a plate to rest.
5. Heat another drizzle of olive oil in the same pan over medium-high heat. Add shallot and a pinch of salt and pepper. Cook until fragrant, about 1 minute. Add tomatoes and cook, stirring, until slightly softened, about 1 minute. Stir in balsamic vinegar, beef stock concentrate and ¼ cup water. Simmer until slightly thickened, 3-4 minutes. Turn off heat. Stir in 1 tbsp butter and any resting juices from the beef.
6. Divide roasted Brussels sprouts, potatoes and beef between plates. Spoon the balsamic tomato sauce over the beef and serve.

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 the potatoes ahead?

The potatoes are best fresh out of the oven, but you can reheat them at 350°F for 5 minutes.