Balsamic Beef Tenderloin with Chive Mashed Potatoes and Roasted Broccoli

There’s something undeniably special about a perfectly cooked steak and this recipe takes it to the next level. Beef tenderloin-the same cut as filet mignon-is seared to a golden crust, then finished with a luscious balsamic pan sauce that’s both tangy and rich. It’s the kind of meal that feels like a celebration, yet it’s surprisingly simple to make at home.

On the side, you’ll find creamy mashed potatoes flecked with fresh chives and tender roasted broccoli with crispy edges. Every element comes together for a balanced, satisfying plate that’s sure to win hearts. Whether it’s date night or a special dinner for yourself, this dish delivers elegance and comfort in every bite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 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 produce. Dice potatoes into 1/2-inch pieces. Mince chives. Cut broccoli florets into bite-size pieces if necessary.
2. Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain. Return potatoes to pot and add sour cream, half the chives and 1 tablespoon butter (2 tablespoons for 4 servings). Mash, adding splashes of reserved cooking liquid as needed, until smooth and creamy. Season with salt and pepper. Cover to keep warm.
3. While potatoes cook, toss broccoli on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on top rack, tossing halfway through, until browned and slightly crispy, 15-20 minutes.
4. Meanwhile, pat beef dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook until a crust begins to form, 4-7 minutes per side. Remove from heat; transfer beef to a plate to rest. Wipe out pan.
5. Add demi-glace, half the vinegar (all for 4 servings) and 1/4 cup water (1/3 cup for 4) to pan used for beef over medium-high heat. Bring to a simmer and cook until thickened, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter (2 tablespoons for 4) until melted. Season with salt and pepper.
6. Divide beef, broccoli and mashed potatoes between plates. Drizzle beef with sauce. Garnish with remaining chives and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute beef tenderloin with other tender cuts like ribeye or sirloin. Adjust cooking time based on thickness and desired doneness.

What can I use instead of demi-glace?

If you don’t have beef demi-glace, you can substitute with 1 cup of beef broth simmered until reduced by half or use a store-bought beef gravy base.

Can I make this recipe dairy-free?

Yes, use dairy-free butter and sour cream alternatives. The mashed potatoes may have a slightly different texture, but the flavor will still be delicious.