Pan-Seared Beef Tenderloin with Honey-Braised Parsnips and Autumn Salad

When the air turns crisp and the leaves begin to fall, it’s time to bring out the rich, comforting flavors of autumn. This dish is a celebration of the season, featuring tender beef tenderloin seared to perfection and paired with sweet, honey-braised parsnips and carrots. The braising liquid is transformed into a luscious, buttery sauce that coats the vegetables and complements the beef beautifully.

On the side, a refreshing salad of mixed greens, dried cranberries, crunchy croutons and shaved Parmesan is dressed in a tangy Dijon vinaigrette. It’s a complete meal that feels both elegant and cozy, perfect for a special dinner at home.

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Ingredients

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce ParsnipView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2.25 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the beef tenderloin dry with paper towels. Season generously on all sides with the Bold & Savory Steak Spice, salt and black pepper.
2. Peel the parsnips and carrots and cut them into ½-inch thick sticks. Pick the sage leaves from the stems and roughly chop them.
3. In a medium pot, combine the parsnips, carrots, honey, cinnamon, half the chopped sage and 1 cup of water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook until vegetables are tender, about 15 minutes.
4. While the vegetables cook, heat a large skillet over medium-high heat and add the cooking oil. When hot, add the beef tenderloin and sear until a deep brown crust forms, about 3-4 minutes per side for medium-rare. Transfer to a plate and tent loosely with foil to rest.
5. Once the vegetables are tender, remove the lid and increase heat to medium-high. Cook until the liquid has reduced by half, about 2-3 minutes. Stir in 2 tablespoons of butter until melted and the sauce is glossy. Season with salt and pepper to taste. Keep warm.
6. In a small bowl, whisk together the white wine vinegar, Dijon mustard and a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking to create a vinaigrette.
7. In a large bowl, combine the mixed greens, dried cranberries, croutons and remaining chopped sage. Drizzle with the vinaigrette and toss gently. Shave the Parmesan cheese over the top.
8. Slice the rested beef tenderloin against the grain into thick slices. Divide the braised parsnips and carrots among plates, top with the beef slices and spoon any remaining sauce from the pan over the beef. Serve with the salad on the side.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with sirloin or ribeye, but adjust cooking time accordingly.

Can I make this dish dairy-free?

Yes, use a dairy-free butter substitute and omit the Parmesan or use a dairy-free alternative.

How do I store leftovers?

Store the beef, vegetables and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat gently.