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

Beef tenderloin is the ultimate cut for a special dinner-incredibly tender and luxurious. Here, it’s perfectly seared and finished with a rich shallot pan sauce that elevates every bite. But the sides are just as show-stopping: creamy Parmesan mashed potatoes and roasted carrots and parsnips tossed in nutty brown butter.

This meal is all about balance-the buttery vegetables, the velvety potatoes and the perfectly cooked steak. It’s a dinner that feels indulgent yet approachable, ideal for a date night or a celebratory meal at home.

Log in to save recipes and build weekly shopping lists.

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. Dice potatoes into ½-inch pieces. Trim, peel and cut carrots and parsnip on a diagonal into ½-inch-thick pieces. Halve, peel and mince shallot until you have 2 tbsp (4 tbsp for 4 servings). Finely chop parsley.
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. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender when pierced with a fork, about 15 minutes. Drain and return potatoes to pot. Mash with 1 tbsp butter and ¼ cup milk until smooth and creamy. If needed, add more milk a splash at a time. Stir in Parmesan and 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 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 brown butter 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 same pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer beef to a plate to rest. Wash out pan.
6. Melt 1 tbsp plain butter in the same pan over medium-low heat. Add minced shallot and cook until softened, about 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 roasted carrots, parsnip and half the parsley to the bowl with brown butter; toss to thoroughly coat. Divide vegetables, mashed potatoes and beef between plates. Top beef with sauce and remaining 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 ribeye or sirloin if needed. Adjust cooking time accordingly.

How do I know when the beef is done?

Use a meat thermometer: 120°F for rare, 130°F for medium-rare, 140°F for medium, 150°F for medium-well and 160°F for well done.

Can I make the mashed potatoes ahead of time?

Yes, you can make them up to a day in advance. Reheat gently on the stovetop or microwave, adding a splash of milk to restore creaminess.