Pan-Seared Beef Tenderloin with Shallot Sauce, Parmesan Mash and Brown Butter Roots

This steakhouse-style dinner pairs seared beef tenderloin filets with a glossy shallot pan sauce made from demi-glace, butter and the beef’s own resting juices.

On the side, creamy Parmesan mashed Yukon Gold potatoes and roasted carrots and parsnips get a rich finish from nutty brown butter and fresh parsley.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

3 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit ParsnipView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Move an oven rack to the top position and preheat the oven to 425°F. Wash and dry the produce. Cut the potatoes into ½-inch pieces. Peel the carrots and parsnip, then cut them on a diagonal into ½-inch pieces. Halve, peel and mince the shallot until you have 2 tablespoons. Pick the parsley leaves from the stems and finely chop the leaves.
2. Spread the carrots and parsnip on a baking sheet. Toss with the olive oil and a pinch each of salt and pepper. Roast on the top rack until browned and tender, 20 to 25 minutes.
3. While the vegetables roast, place the potatoes in a medium pot and cover with salted water by about 2 inches. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain, then return the potatoes to the pot.
4. Mash the potatoes with 1 tablespoon butter and ¼ cup milk. Add more milk as needed until smooth and creamy. Stir in the Parmesan, then season with salt and pepper. Cover to keep warm.
5. While the potatoes cook, melt 2 tablespoons butter in a medium, preferably nonstick, pan over medium-high heat. Cook, stirring often, until the butter foams and amber-brown bits appear, 1 to 2 minutes. Immediately pour the brown butter into a large bowl and wipe out the pan.
6. Pat the beef tenderloin filets dry with paper towels, then season all over with salt and pepper. Heat the vegetable oil in the same pan over medium-high heat. Add the beef and cook to your desired doneness, 4 to 7 minutes per side. Transfer the beef to a plate to rest, then wash out the pan.
7. Melt 1 tablespoon butter in the cleaned pan over medium-low heat. Add the minced shallot and cook until softened, about 1 minute. Stir in the beef demi-glace, ¼ cup water and any juices from the resting beef. Simmer until the sauce thickens, 2 to 3 minutes.
8. Turn off the heat and stir 1 tablespoon butter into the sauce. Season with salt and pepper.
9. Add the roasted carrots, roasted parsnip and half the parsley to the bowl with the brown butter. Toss until the vegetables are coated.
10. Divide the Parmesan mashed potatoes, brown butter vegetables and beef tenderloin between plates. Spoon the shallot sauce over the beef and finish with the remaining parsley.

Recipe Tips

FAQ

How long do beef tenderloin filets cook in the pan?

Cook the seasoned filets over medium-high heat for 4 to 7 minutes per side, depending on your preferred doneness.

What should brown butter look like?

The butter should foam on top and show small amber-brown bits. Stir frequently and remove it from the pan once it reaches that stage.

What is in the shallot sauce?

The sauce is made with butter, minced shallot, beef demi-glace, water, any resting juices from the beef, salt and pepper.

Can I make the mashed potatoes creamier?

Yes. Mash the potatoes with butter and ¼ cup milk, then add more milk as needed until the potatoes are smooth and creamy.