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

Beef tenderloin is the ultimate cut for a special occasion-incredibly tender and elegant. In this recipe, we sear the filets to perfection and finish with a rich shallot pan sauce made from beef demi-glace. But the sides are just as show-stopping: creamy Parmesan mashed potatoes and roasted carrots and parsnips glazed with nutty brown butter.

Every element comes together for a balanced, impressive plate that’s simpler to make than you’d think. Perfect for a date night or holiday dinner, this meal is sure to impress.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit ParsnipView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry all produce. Trim, peel and cut the carrots and parsnip on a diagonal into ½-inch-thick pieces. Dice the potatoes into ½-inch pieces. Halve, peel and mince the shallot until you have 2 tablespoons (4 tablespoons for 4 servings). Finely chop the parsley.
2. Toss the carrots and parsnip on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast on the top rack until golden brown and tender, 20-25 minutes.
3. Meanwhile, place the potatoes in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, about 15 minutes. Drain and return the potatoes to the pot. Mash with 1 tablespoon butter and ¼ cup milk until smooth and creamy. If needed, add more milk a splash at a time. Stir in the Parmesan cheese and season with salt and pepper. Keep covered off heat until ready to serve.
4. While the potatoes cook, melt 2 tablespoons butter (3 tablespoons for 4 servings) in a medium nonstick pan over medium-high heat. Cook, stirring frequently, until the butter is foamy and flecked with amber brown bits, 1-2 minutes. Turn off the heat and carefully transfer the brown butter to a large bowl. Wipe out the pan.
5. Pat the beef tenderloin filets dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add the beef and cook to your desired doneness, 4-7 minutes per side. Turn off the heat and transfer the beef to a plate to rest. Wash out the pan.
6. Melt 1 tablespoon plain butter in the same pan over medium-low heat. Add the minced shallot and cook until softened, about 1 minute. Stir in the beef demi-glace, ¼ cup water (⅓ cup for 4 servings) and any resting juices from the beef. Simmer until thickened, 2-3 minutes. Turn off the heat. Stir in another 1 tablespoon plain butter and season with salt and pepper. Add the roasted carrots, parsnip and half the parsley to the bowl with the brown butter and toss to coat. Divide the vegetables, mashed potatoes and beef between plates. Top the beef with the pan sauce and sprinkle with the remaining parsley.

Recipe Tips

FAQ

Can I use a different cut of beef?

Beef tenderloin is ideal for its tenderness, but you can substitute filet mignon or sirloin. Adjust cooking time as needed.

How do I know when the brown butter is ready?

Watch for the butter to foam and turn a golden amber color with small brown specks. It should smell nutty. Remove from heat immediately to avoid burning.

Can I make the mashed potatoes ahead?

Yes, you can mash the potatoes up to an hour ahead. Keep them covered and reheat gently with a splash of milk before serving.