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

Beef tenderloin is the ultimate cut for a special occasion-incredibly tender and impressive. Here, it’s pan-seared to perfection and finished with a savory onion pan sauce. But the sides are just as show-stopping: creamy Parmesan mashed potatoes and roasted carrots tossed in nutty brown butter. This meal proves that everything really is better with butter.

Ready in under an hour, this recipe is perfect for a romantic date night or a celebratory dinner at home. The combination of rich flavors and elegant presentation will make you feel like a gourmet chef.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

5 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 large pot of salted water to a boil. Peel and dice potatoes into 1-inch cubes. Peel and slice carrots into ½-inch thick rounds. Halve and peel the red onion, then cut into ½-inch wedges. Finely chop parsley.
2. Add potatoes to boiling water and cook until tender, about 15-20 minutes. Drain and return to pot. Mash with crème fraîche, 2 tablespoons butter and half the Parmesan. Season with salt and pepper. Cover to keep warm.
3. While potatoes cook, heat 1 tablespoon butter and 1 tablespoon oil in a large oven-safe skillet over medium-high. Season beef tenderloin with salt and pepper. Sear until browned, about 2-3 minutes per side. Transfer skillet to oven and roast until desired doneness (about 5-7 minutes for medium-rare). Remove steak, tent with foil and rest.
4. In the same skillet (drain excess fat), add onion wedges and cook over medium heat until softened, about 3 minutes. Stir in beef demi-glace and ¼ cup water. Simmer until slightly thickened, scraping up browned bits. Season with salt and pepper. Keep warm.
5. Meanwhile, in a separate skillet, melt remaining 2 tablespoons butter over medium heat. Add carrot rounds and cook, stirring occasionally, until golden and tender, about 8-10 minutes. The butter will brown and become nutty. Season with salt and pepper. Stir in parsley.
6. Slice rested beef tenderloin against the grain. Serve with Parmesan mashed potatoes, brown butter carrots and onion pan sauce. Garnish with remaining Parmesan and extra parsley if desired.

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?

Absolutely. Prepare them up to a day in advance and reheat gently with a splash of milk or cream.

What if I don't have crème fraîche?

Substitute with sour cream or plain Greek yogurt mixed with a little heavy cream.