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

This dish proves that a simple weeknight dinner can feel like a special occasion. Tender beef tenderloin is pan-seared to perfection and topped with a luscious balsamic tomato sauce made from burst grape tomatoes. On the side, crispy Parmesan-crusted potato rounds and roasted Brussels sprouts round out the meal.

The magic happens when the tomatoes caramelize in the pan, creating a silky sauce that pairs beautifully with the beef. Every bite is rich, savory and satisfying. Best of all, this impressive dinner comes together in just 35 minutes.

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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 oven to 450°F (230°C). Trim and halve Brussels sprouts. Slice potatoes into ¼-inch-thick rounds. Halve, peel and thinly slice shallot. Halve grape tomatoes.
2. On one side of a baking sheet, toss Brussels sprouts with a drizzle of olive oil, salt and pepper. Arrange cut sides down. On the other side, toss potatoes with olive oil, half the Tuscan Heat Spice (use all for 4 servings), salt and pepper. Arrange potato rounds slightly overlapping, then sprinkle with Parmesan cheese.
3. Roast on top rack until vegetables 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 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 to a plate to rest.
5. Heat another drizzle of olive oil in the 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 (⅓ cup for 4 servings). Simmer until slightly thickened, 3-4 minutes. Turn off heat. Stir in 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 ribeye or sirloin steak. Adjust cooking time based on thickness.

Can I make this recipe dairy-free?

Omit the Parmesan cheese and use a dairy-free butter substitute. The dish will still be delicious.

How do I reheat leftovers?

Reheat gently in a skillet over medium-low heat to avoid overcooking the beef. Add a splash of water to refresh the sauce.