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

This elegant steak dinner features perfectly seared beef tenderloin, drizzled with a rich shallot and demi-glace pan sauce. The real stars, however, are the sides: roasted carrots and parsnips tossed in nutty brown butter and velvety Parmesan mashed potatoes.

Every component comes together for a meal that feels special yet is surprisingly simple to prepare at home. The brown butter adds a deep, toasty flavor to the vegetables, while the creamy potatoes provide the perfect comforting base for the tender beef.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit ParsnipView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim, peel and cut carrots and parsnip on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Halve, peel and mince shallot until you have 2 tbsp (4 tbsp for 4 servings). Pick parsley leaves from stems; finely chop leaves.
2. Toss carrots and parsnip on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
3. While veggies roast, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return potatoes to pot. Mash with 1 tbsp butter (2 tbsp for 4 servings) until smooth and creamy, adding splashes of milk as needed. Stir in Parmesan. Season with salt and pepper. Cover to keep warm.
4. While potatoes cook, melt 2 tbsp butter (3 tbsp for 4 servings) in a medium, preferably nonstick, pan over medium-high heat. Cook, stirring frequently, until butter is foamy and flecked with amber brown bits, 1-2 minutes. Turn off heat and carefully transfer to a large bowl. Wipe out pan.
5. Pat beef dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in the pan used for butter over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a plate to rest. Wash out pan.
6. Melt 1 tbsp plain butter in same pan over medium-low heat. Add minced shallot; cook until softened, 1 minute. Stir in demi-glace, ¼ cup water (⅓ cup for 4 servings) and any resting juices from beef. Simmer until thickened, 2-3 minutes. Turn off heat. Stir in another 1 tbsp plain butter; season with salt and pepper.
7. Add carrots, parsnip and half the chopped parsley to bowl with brown butter; toss until thoroughly coated. Divide veggies, potatoes and beef between plates. Top beef with pan sauce and remaining chopped parsley. Serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Beef tenderloin is ideal for its tenderness, but you can substitute with filet mignon or a thick-cut sirloin. Adjust cooking time as needed.

How do I know when the beef is done?

Use a meat thermometer: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium. The beef will continue to cook slightly while resting.

Can I make the mashed potatoes ahead?

Yes, you can mash the potatoes up to an hour ahead. Keep them covered and reheat gently with a splash of milk before serving.