Pan-Seared Beef Tenderloin with Creamy Garlic Mashed Potatoes and Lemon Brussels Sprouts

Treat yourself to an elegant dinner that feels like a special occasion. This recipe features tender beef tenderloin filets, seared to perfection and topped with a luxurious rosemary-infused demi-glace sauce. On the side, creamy garlic mashed potatoes and bright, crispy roasted Brussels sprouts with lemon make for a complete, satisfying meal.

The key to this dish is building layers of flavor: a good sear on the beef, a quick pan sauce using the fond and simple but thoughtful sides. It’s easier than you think and the result is a plate that looks and tastes like it came from a fine dining restaurant.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise. Mince or grate 1 clove garlic (2 cloves for 4 servings). Zest and halve lemon. Dice potatoes into ½-inch pieces (no need to peel); place in a large pot with enough salted water to cover. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain.
2. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in same pot over low heat. Add minced garlic and cook until fragrant, about 30 seconds. Return potatoes to pot; mash with a potato masher until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in sour cream; season with salt and pepper. Keep covered until ready to serve.
3. Meanwhile, toss Brussels sprouts in a large bowl with a large drizzle of olive oil and a pinch of salt and pepper. Place Brussels sprouts and 1 lemon half (both halves for 4 servings) cut side down on a baking sheet. Roast on top rack until golden brown, 20-25 minutes.
4. Meanwhile, pat beef dry with paper towels; season generously with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.
5. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in same pan over medium heat. Add remaining garlic and 1 sprig rosemary (2 sprigs for 4); cook, stirring, until fragrant, 30-60 seconds. Reduce heat to low. Add demi-glace, mustard and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until thoroughly combined, 1-2 minutes. Stir in any resting juices from beef. Turn off heat. Season with salt and pepper. Remove and discard garlic and rosemary.
6. Slice beef against the grain. Top Brussels sprouts with as much juice from roasted lemon as you like; sprinkle with lemon zest and chili flakes to taste. Divide beef, Brussels sprouts and mashed potatoes between plates. Spoon sauce over beef and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with filet mignon or sirloin steak, but adjust cooking time accordingly.

What can I use instead of demi-glace?

You can use beef broth or stock reduced with a little cornstarch to thicken, but the flavor will be less rich.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.