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, we sear it to perfection and drizzle it with an ultra-savory shallot pan sauce that elevates every bite. But let’s be honest: the sides might just steal the show.

We’re serving up creamy Parmesan mashed potatoes that are silky and indulgent, plus roasted carrots and parsnips tossed in nutty brown butter. It’s a complete meal that feels fancy but is totally doable on a weeknight. Team butter everything!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

6 ounce ParsnipView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a large pot of salted water to a boil. Peel and dice potatoes into 1-inch cubes. Peel carrots and parsnips, then cut into ½-inch thick sticks. Finely chop shallot. Pick parsley leaves from stems and roughly chop.
2. Add potatoes to boiling water and cook until tender, about 15-20 minutes. Drain and return to pot. Mash with crème fraîche and 1 tablespoon butter until smooth. Stir in Parmesan cheese. Season with salt and pepper to taste. Cover to keep warm.
3. While potatoes cook, toss carrots and parsnips with olive oil, salt and pepper on a baking sheet. Roast in oven until golden and tender, about 20-25 minutes, flipping halfway.
4. Pat beef tenderloin dry with paper towels and season generously with salt and pepper. Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Sear steak until browned, about 3-4 minutes per side for medium-rare (or to desired doneness). Transfer to a plate and tent with foil to rest.
5. Reduce heat to medium. Add 1 tablespoon butter to the skillet and cook shallot until softened, about 1 minute. Add beef demi-glace and ¼ cup water, scraping up any browned bits. Simmer until slightly thickened, about 2 minutes. Remove from heat and swirl in 1 tablespoon butter until melted. Season with salt and pepper.
6. Once vegetables are roasted, melt remaining 2 tablespoons butter in a small saucepan over medium heat. Cook, swirling, until butter turns golden brown and smells nutty, about 2-3 minutes. Immediately drizzle over roasted carrots and parsnips. Toss to coat. Sprinkle with parsley.
7. Slice beef tenderloin against the grain. Serve with Parmesan mashed potatoes, brown butter vegetables and shallot pan sauce drizzled on top.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, but cooking times will vary. For best results, use another tender cut like filet mignon or ribeye.

What can I substitute for crème fraîche?

Sour cream or plain Greek yogurt can be used in equal amounts, though the texture may be slightly different.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the steak.