Pan-Seared Beef Tenderloin with Brown Butter Vegetables and Parmesan Mashed Potatoes

This luxurious dish centers on beef tenderloin, a famously tender cut that lives up to its name. Searing the steak creates a rich crust, then a quick shallot pan sauce adds savory depth. The sides are equally impressive: roasted carrots and parsnips are tossed in nutty brown butter and the mashed potatoes are elevated with Parmesan cheese.

Whether you’re celebrating a special occasion or simply treating yourself, this recipe delivers restaurant-quality results at home. The combination of buttery vegetables, creamy potatoes and perfectly cooked beef makes for an unforgettable meal.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit MilkView ingredient guideLike ingredientDislike ingredient

6 ounce ParsnipView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice potatoes into 1/2-inch pieces. Peel and slice carrots and parsnips into 1/4-inch thick rounds. Mince shallot. Chop parsley.
2. Place potatoes in a medium pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 12-15 minutes. Drain and return to pot.
3. Meanwhile, toss carrots and parsnips with 1 tablespoon melted butter, salt and pepper. Spread on a baking sheet and roast until golden and tender, 15-20 minutes.
4. While vegetables roast, pat beef tenderloin dry and season generously with salt and pepper. Heat 1 teaspoon cooking oil in an oven-safe skillet over medium-high heat. Sear steak until browned, about 2-3 minutes per side. Transfer skillet to oven and roast until desired doneness (about 5-7 minutes for medium-rare). Remove steak and let rest.
5. In the same skillet (drain excess fat), add 1 tablespoon butter and minced shallot. Cook over medium heat until softened, about 1 minute. Add beef demi-glace and 1/4 cup water. Simmer until slightly thickened, about 2 minutes. Stir in any resting juices from the steak.
6. For the brown butter: In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Cook, swirling, until it turns golden brown and smells nutty, about 2-3 minutes. Remove from heat and toss with roasted carrots and parsnips. Sprinkle with parsley.
7. Mash the cooked potatoes with 1/4 cup milk, 2 tablespoons butter and Parmesan cheese. Season with salt and pepper to taste.
8. Slice the rested beef tenderloin against the grain. Serve with mashed potatoes, brown butter vegetables and drizzle with shallot pan sauce.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with filet mignon or top sirloin, but adjust cooking time accordingly. Tenderloin is best for its tenderness.

Can I make the mashed potatoes ahead?

Yes, you can prepare the mashed potatoes up to 2 hours ahead. Keep them warm in a covered pot or reheat gently with a splash of milk.

What can I use instead of parsnips?

Parsnips can be replaced with extra carrots or even sweet potatoes for a similar sweetness and texture.