Pan-Seared Beef Tenderloin with Balsamic Sauce, Chive Mashed Potatoes and Roasted Asparagus

This elegant dish features melt-in-your-mouth beef tenderloin, the same cut as filet mignon, seared to perfection and drizzled with a rich balsamic pan sauce. On the side, creamy chive-flecked mashed potatoes and crisp roasted asparagus complete the meal. It’s a showstopper that’s surprisingly simple to prepare at home.

Whether you’re celebrating a special occasion or just want to elevate your weeknight dinner, this recipe delivers restaurant-quality results. The combination of tender beef, tangy-sweet sauce and buttery potatoes is sure to impress.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1.5 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 White Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 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 oven rack to middle position and preheat to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Mince chives. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces.
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 ½ 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 asparagus on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on middle rack until tender and lightly browned, 10-12 minutes.
4. Meanwhile, pat beef tenderloin dry with paper towels; season all over with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Remove from heat; transfer beef to a plate to rest. Wipe out pan.
5. Add demi-glace, half the white balsamic vinegar (all for 4 servings) and ¼ cup water (⅓ cup for 4) to the 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, asparagus and mashed potatoes between plates. Drizzle beef with sauce. Garnish with remaining chives and serve. (Beef is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with filet mignon, ribeye or sirloin steak. Adjust cooking time based on thickness and desired doneness.

What can I use instead of beef demi-glace?

You can substitute with 1 cup of beef broth simmered until reduced by half or use a store-bought beef demi-glace concentrate.

Can I make this recipe dairy-free?

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