Pan-Seared Beef Tenderloin with Roasted Potatoes and Lemon Green Beans

Indulge in a steakhouse-quality meal right in your own kitchen. This recipe transforms beef tenderloin into a showstopping centerpiece, coated in a bold steak spice and seared to perfection. A creamy pan sauce elevates every bite, while roasted potatoes and bright lemon green beans round out the plate beautifully.

Whether you’re celebrating a special occasion or simply craving a luxurious dinner, this dish delivers on flavor and elegance. The best part? It comes together in under an hour with simple ingredients and straightforward steps.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1-inch pieces. Toss with olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
2. While potatoes roast, pat beef tenderloin dry with paper towels. Season generously with bold & savory steak spice on all sides.
3. Heat cooking oil in a large skillet over medium-high heat. Sear beef for 3-4 minutes per side for medium-rare or until desired doneness. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add diced onion to the skillet and cook until softened, about 2 minutes. Stir in beef stock concentrate and 1/4 cup water, scraping up browned bits. Simmer for 1 minute, then remove from heat. Stir in sour cream until smooth. Season with salt and pepper.
5. Bring a pot of salted water to a boil. Add green beans and cook for 3-4 minutes until crisp-tender. Drain and return to pot. Squeeze lemon juice over beans and toss.
6. Slice beef tenderloin against the grain. Serve with roasted potatoes, lemon green beans and drizzle with creamy pan sauce.

Recipe Tips

FAQ

Can I use a different cut of beef?

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

How do I know when the beef is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium.

Can I make this dairy-free?

Replace sour cream with a dairy-free alternative like coconut cream or omit the sauce.