Pan-Seared Beef Tenderloin with Balsamic Tomatoes, Cheesy Potato Rounds and Roasted Brussels Sprouts

This elegant dinner features perfectly seared beef tenderloin topped with a quick balsamic tomato sauce-sweet, tangy and bursting with flavor. On the side, crispy Parmesan-crusted potato rounds and tender roasted Brussels sprouts round out the plate.

Ready in just 35 minutes, this recipe is ideal for a special weeknight meal or an impressive dinner party. The combination of rich beef, tangy tomatoes and cheesy potatoes will have everyone asking for seconds.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView 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 450°F. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise. Slice potatoes into ¼-inch-thick rounds. Halve, peel and thinly slice shallot. Halve grape tomatoes.
2. Toss Brussels sprouts on one side of a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Arrange cut sides down.
3. Toss potatoes on empty side of same sheet with a large drizzle of olive oil, half the Tuscan Heat Spice (all for 4 servings), salt and pepper. Arrange rounds slightly overlapping on sheet, then evenly sprinkle with Parmesan. Roast on top rack until veggies are browned and tender, 20-25 minutes.
4. Meanwhile, pat beef tenderloin dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Transfer beef to a plate to rest.
5. Heat a drizzle of olive oil in same pan over medium-high heat. Add shallot and a pinch of salt and pepper. Cook until fragrant, 1-2 minutes. Add tomatoes and cook, stirring, until slightly softened, 1-2 minutes. Stir in balsamic vinegar, beef stock concentrate and ¼ cup water (1/3 cup for 4 servings). Simmer until slightly thickened and saucy, 3-4 minutes. Turn off heat. Stir in 1 tablespoon butter and any resting juices from beef.
6. Divide Brussels sprouts, potatoes and beef between plates. Top beef with burst balsamic tomatoes and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

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

What can I use instead of Tuscan Heat Spice?

A blend of dried oregano, thyme and a pinch of red pepper flakes works well.

Can I make this recipe dairy-free?

Omit the Parmesan cheese and use a dairy-free butter substitute or olive oil for the sauce.