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

Beef tenderloin is the ultimate cut for a special dinner. Its buttery texture and mild flavor pair beautifully with a rich shallot pan sauce. But the sides are just as impressive: roasted carrots and parsnips get a nutty upgrade with brown butter, while creamy Parmesan mashed potatoes round out the plate.

This recipe is designed for home cooks who want to impress without stress. With a few simple techniques-searing, roasting and mashing-you’ll create a meal that tastes like it came from a fine steakhouse. Ready to cook? Let’s get started.

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Ingredients

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView 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

0.25 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. Line a baking sheet with foil.
2. Peel and cut carrots and parsnips into 1/2-inch thick sticks. Toss with 1 tablespoon melted butter, salt and pepper. Spread on baking sheet and roast for 20-25 minutes, until tender and lightly browned.
3. Meanwhile, peel and dice potatoes into 1-inch cubes. Place in a pot, cover with cold salted water and bring to a boil. Cook until fork-tender, about 15 minutes. Drain and return to pot.
4. While potatoes cook, pat beef tenderloin dry and season generously with salt and pepper. Heat 1 teaspoon cooking oil in a skillet over medium-high heat. Sear steak for 3-4 minutes per side for medium-rare. Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add 1 tablespoon butter to skillet. Finely chop shallot and cook until softened, about 1 minute. Add beef demi-glace and 1/4 cup water, scraping up browned bits. Simmer until slightly thickened, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter until melted. Season with salt and pepper.
6. Mash potatoes with remaining 2 tablespoons butter and milk until smooth. Stir in Parmesan cheese, salt and pepper to taste.
7. When vegetables are done, toss with remaining 1 tablespoon butter (brown butter optional: cook butter in a small pan until golden and nutty, then toss).
8. Slice beef against the grain. Serve with mashed potatoes, roasted vegetables and drizzle with shallot pan sauce. Garnish with chopped parsley.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with filet mignon or ribeye, but adjust cooking time accordingly.

How do I make the brown butter?

Melt butter in a small saucepan over medium heat. Swirl occasionally until it turns golden brown and smells nutty, about 3-5 minutes. Remove from heat immediately to prevent burning.

Can I prepare the mashed potatoes ahead of time?

Yes, mash the potatoes and keep them warm in a covered bowl. Stir in a splash of milk before serving if they thicken.