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

Treat yourself to a truly special dinner that feels like a celebration. This recipe features tender beef tenderloin, seared to perfection and finished with a rich shallot pan sauce. The sides are equally impressive: velvety Parmesan mashed potatoes and roasted carrots and parsnips tossed in nutty brown butter. It’s a complete, elegant meal that’s surprisingly simple to prepare.

Whether you’re cooking for a date night or a holiday gathering, this dish delivers on flavor and presentation. The creamy mashed potatoes and sweet roasted root vegetables perfectly complement the savory steak. Get ready to impress your guests (and yourself) with this unforgettable dinner.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

6 ounce ParsnipView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) 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. Wash and dry all produce. Dice potatoes into 1-inch pieces. Peel and chop carrots and parsnips into ½-inch pieces. Halve and peel red onion, then cut into ½-inch wedges. Finely chop parsley.
2. Place potatoes in a medium pot with enough salted water to cover. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to pot.
3. Meanwhile, toss carrots, parsnips and red onion on a baking sheet with olive oil, salt and pepper. Roast until golden and tender, about 20-25 minutes.
4. While vegetables roast, pat beef tenderloin dry with paper towels. Season generously with salt and pepper. Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Sear steak until browned, about 3-4 minutes per side for medium-rare. Transfer to a plate and tent with foil. Reserve skillet for sauce.
5. Mash potatoes with 2 tablespoons butter, crème fraîche and Parmesan. Season with salt and pepper to taste. Cover to keep warm.
6. In the same skillet, melt 1 tablespoon butter over medium heat. Add any accumulated juices from the steak. Stir in beef demi-glace and ¼ cup water. Simmer, scraping up browned bits, until slightly thickened, about 2 minutes. Remove from heat and swirl in remaining 2 tablespoons butter until melted. Season with salt and pepper.
7. Remove roasted vegetables from oven. Toss with 1 tablespoon butter until melted and glossy. Sprinkle with parsley.
8. Slice beef against the grain. Serve steak with pan sauce, mashed potatoes and roasted vegetables.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with filet mignon or a thick-cut sirloin, but adjust cooking time accordingly.

Can I make the mashed potatoes ahead?

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

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 base.