Pan-Seared Beef Tenderloin with Garlic Herb Sauce, Roasted Asparagus &Amp; Chive Mashed Potatoes

Beef tenderloin is the same cut as filet mignon-ultra-tender and perfect for a special occasion. In this recipe, we sear the steak to a deep brown crust and drizzle it with a rich shallot and garlic herb pan sauce. The sides are just as impressive: fluffy chive mashed potatoes and buttery roasted asparagus.

This meal is designed to impress, but it’s surprisingly simple to make at home. With a few premium ingredients and careful timing, you can create a dinner that rivals any steakhouse. Let’s get cooking!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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. Bring a pot of salted water to a boil for the potatoes.
2. Peel and dice the potatoes into 1-inch cubes. Boil until tender, about 15-20 minutes. Drain and return to pot.
3. While potatoes cook, trim the woody ends from the asparagus. Place on a baking sheet, drizzle with oil, season with salt and pepper and roast for 12-15 minutes until tender.
4. Pat the beef tenderloin dry with paper towels. Season generously with salt and pepper on all sides.
5. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon cooking oil. Sear the steak for 2-3 minutes per side until a deep brown crust forms.
6. Add the garlic herb butter to the skillet. As it melts, spoon the butter over the steak. Transfer the skillet to the oven and roast for 5-7 minutes for medium-rare (or to your desired doneness). Remove and let rest on a cutting board.
7. While the steak rests, make the pan sauce. Drain excess fat from the skillet, leaving about 1 tablespoon. Add the minced shallot and cook over medium heat for 1 minute until softened.
8. Add the beef demi-glace and 1/4 cup water. Bring to a simmer, scraping up any browned bits. Simmer for 2-3 minutes until slightly thickened. Stir in 1 tablespoon butter until melted. Season with salt and pepper.
9. Mash the boiled potatoes with sour cream and 1 tablespoon butter. Stir in chopped chives. Season with salt and pepper.
10. Slice the rested beef tenderloin against the grain. Serve with mashed potatoes, roasted asparagus and drizzle with the pan sauce.

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.

What can I substitute for beef demi-glace?

You can use 1/2 cup beef broth plus 1 teaspoon Worcestershire sauce as a substitute.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.