Pan-Seared Beef Tenderloin with Creamy Mushroom Sauce and Roasted Vegetables

This elegant dish brings together melt-in-your-mouth beef tenderloin, a supremely savory mushroom sauce and crispy roasted vegetables for a truly satisfying meal. The umami-packed sauce, enriched with sour cream and butter, elevates every bite.

Perfect for a special occasion or when you want to treat yourself, this recipe is surprisingly simple to prepare. The key is searing the beef to perfection and letting the mushrooms caramelize for deep flavor. Serve alongside roasted Brussels sprouts and fingerling potatoes for a complete, impressive dinner.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Wash and dry all produce. Trim and halve the Brussels sprouts lengthwise. Halve the fingerling potatoes lengthwise. Thinly slice the mushrooms. Peel and mince or grate the garlic.
2. On a baking sheet, toss the Brussels sprouts with a drizzle of oil, salt and pepper on one side. On the other side, toss the potatoes with oil, salt and pepper, arranging them cut-side down. Roast on the top rack until browned and tender, 20-25 minutes. (For 4 servings, use two baking sheets; roast potatoes on top rack and Brussels sprouts on middle rack.)
3. While the vegetables roast, pat the beef tenderloin filets dry with paper towels and season generously with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add the beef and cook to your desired doneness, 4-7 minutes per side. Remove from the pan and let rest.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the sliced mushrooms and cook, stirring, until softened and lightly browned, 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute.
5. Stir in the beef demi-glace and ¼ cup water (⅓ cup for 4 servings), scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce the heat to medium and cook until thickened, 2-3 minutes. Turn off the heat and stir in the sour cream and butter until melted. Season with salt and pepper to taste.
6. Divide the roasted Brussels sprouts, potatoes and beef tenderloin between plates. Spoon the mushroom sauce over the beef and serve immediately.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with filet mignon or a thick-cut sirloin steak. Adjust cooking time as needed.

What can I use instead of beef demi-glace?

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

Can I make this dairy-free?

Yes, use a dairy-free sour cream alternative and substitute the butter with a plant-based butter or additional oil.