Pan-Seared Beef Tenderloin with Balsamic Sauce, Chive Mash and Roasted Broccoli

This pan-seared beef tenderloin dinner pairs juicy filets with a rich balsamic demi-glace sauce made right in the skillet.

Serve it with buttery sour cream mashed Yukon Gold potatoes, fresh chives and roasted broccoli for a polished plate that still feels doable at home.

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Ingredients

12 ounce Yukon Gold 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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Move an oven rack to the top position and preheat the oven to 425°F. Wash and dry the produce.
2. Cut the Yukon Gold potatoes into 1/2-inch pieces; peeling is not necessary. Cut any large broccoli florets into 1-inch pieces. Mince the chives.
3. Place the potatoes in a large pot and cover with salted water by about 2 inches. Bring to a boil and cook until very tender, 15 to 20 minutes.
4. Reserve 1/2 cup of the potato cooking water, then drain the potatoes. Return them to the pot.
5. Add the sour cream, half the minced chives and 1 tablespoon butter to the potatoes. Mash until smooth and creamy, adding splashes of reserved cooking water as needed. Season with salt and pepper, then cover to keep warm.
6. While the potatoes cook, spread the broccoli on a baking sheet. Toss with olive oil, salt and pepper. Roast on the top rack, tossing halfway through, until browned and lightly crisp, 15 to 20 minutes.
7. Pat the beef tenderloin filets dry with paper towels. Season all over with salt and pepper.
8. Heat the vegetable oil in a large pan over medium-high heat. Add the beef and sear until a crust forms, 4 to 7 minutes per side. Remove the pan from the heat, transfer the beef to rest and wipe out the pan.
9. Return the same pan to medium-high heat. Add half the balsamic vinegar, the beef demi-glace and 1/4 cup water. Bring to a simmer and cook until thickened, 2 to 3 minutes.
10. Remove the pan from the heat and stir in the remaining 1 tablespoon butter until melted. Season the sauce with salt and pepper.
11. Divide the mashed potatoes, roasted broccoli and beef between plates. Spoon the balsamic sauce over the beef and garnish with the remaining chives.

Recipe Tips

FAQ

Do I need to peel the Yukon Gold potatoes?

No. The potatoes can be diced and cooked with the skins on.

How much balsamic vinegar goes into the sauce?

Use half of the 5 teaspoons listed. Save the remaining balsamic vinegar for another use.

What should I do if the mashed potatoes seem too thick?

Mash in small splashes of the reserved potato cooking water until they reach a smooth, creamy texture.