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

Elevate your dinner game with this elegant yet approachable dish featuring pan-seared beef tenderloin topped with a luscious burst balsamic tomato sauce. The sweet-tangy tomatoes caramelize in the pan, creating a silky sauce that perfectly complements the melt-in-your-mouth beef.

On the side, crispy Parmesan-crusted potato rounds and tender roasted Brussels sprouts round out the meal. These hearty vegetables are ideal for soaking up every last drop of the delicious sauce. Ready in under an hour, this recipe is perfect for a special weeknight dinner or a cozy date night at home.

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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. Preheat the oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. Trim and halve the Brussels sprouts. Halve, peel and thinly slice the shallot. Slice the potatoes into ¼-inch-thick rounds. Halve the grape tomatoes.
2. On one side of a baking sheet, toss the Brussels sprouts with a generous drizzle of olive oil, salt and pepper. Arrange them cut side down. On the empty side, toss the potato rounds with olive oil, half the Tuscan Heat Spice (use all for 4 servings), salt and pepper. Arrange the rounds slightly overlapping, then sprinkle evenly with Parmesan cheese.
3. Roast until the vegetables are browned and tender, 20-25 minutes.
4. Meanwhile, pat the beef tenderloin dry with paper towels and season generously with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the beef and cook to your desired doneness, 4-7 minutes per side. Transfer to a plate to rest.
5. Heat another drizzle of olive oil in the same pan over medium-high heat. Add the sliced shallot and a pinch of salt and pepper. Cook until fragrant, 1-2 minutes. Add the halved tomatoes and cook, stirring, until slightly softened, 1-2 minutes. Stir in the balsamic vinegar, beef stock concentrate and ¼ cup water (⅓ cup for 4 servings). Simmer until slightly thickened and saucy, 3-4 minutes. Turn off the heat and stir in 1 tablespoon butter along with any resting juices from the beef.
6. Divide the roasted Brussels sprouts, potato rounds and beef tenderloin among plates. Spoon the burst balsamic tomato sauce over the beef and serve immediately.

Recipe Tips

FAQ

Can I use a different cut of beef?

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

What can I use instead of Tuscan Heat Spice?

Tuscan Heat Spice is a blend of herbs and spices. You can make your own by combining equal parts dried oregano, thyme, rosemary and a pinch of red pepper flakes or cayenne.

Can I prepare this dish in advance?

The roasted vegetables can be made ahead and reheated in the oven. The beef is best cooked fresh, but you can prep the ingredients (trim Brussels sprouts, slice potatoes, halve tomatoes) up to a day in advance.