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

Treat yourself to a restaurant-quality steak dinner at home with this elegant yet straightforward recipe. Beef tenderloin, known for its buttery tenderness, is pan-seared to perfection and finished with a savory shallot pan sauce that elevates every bite.

The sides are just as impressive: roasted carrots and parsnips get a golden-brown butter coating, while creamy Parmesan mashed potatoes provide a comforting base. This complete meal is sure to impress your dinner guests-or simply make any weeknight feel special.

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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 Vegetable 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 rack to top position and preheat oven to 425°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim, peel and cut carrots and parsnip on a diagonal into ½-inch-thick pieces. Halve, peel and mince shallot until you have 2 tablespoons (4 tablespoons for 4 servings). Finely chop parsley leaves and stems.
2. Toss carrots and parsnip on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
3. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return potatoes to pot. Mash with 1 tablespoon butter until smooth and creamy, adding splashes of milk as needed. Stir in Parmesan. Season with salt and pepper. Cover to keep warm.
4. While potatoes cook, melt 2 tablespoons butter (3 tablespoons for 4 servings) in a medium, preferably nonstick, pan over medium-high heat. Cook, stirring frequently, until butter is foamy and flecked with amber brown bits, 1-2 minutes. Turn off heat and carefully transfer to a large bowl. Wipe out pan.
5. Pat beef dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in pan used for butter over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a plate to rest. Wash out pan.
6. Melt 1 tablespoon plain butter in same pan over medium-low heat. Add minced shallot; cook until softened, 1 minute. Stir in demi-glace, ¼ cup water (⅓ cup for 4) and any resting juices from beef. Simmer until thickened, 2-3 minutes. Turn off heat. Stir in 1 tablespoon plain butter; season with salt and pepper. Add carrots, parsnip and half the parsley to bowl with brown butter; toss until thoroughly coated. Divide veggies, potatoes and beef between plates. Top beef with sauce and remaining parsley. Serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, but cooking times will vary. For best results, use another tender cut like filet mignon or ribeye.

Can I make the mashed potatoes ahead?

Yes, mash them up to an hour ahead and keep covered. Reheat gently with a splash of milk before serving.

What can I substitute for beef demi-glace?

You can use 1 cup of beef broth simmered until reduced by half or a store-bought beef stock concentrate.