Pan-Seared Beef Tenderloin with Tangy Shallot Sauce, Mashed Potatoes &Amp; Broccoli Salad

Treat yourself to a luxurious dinner that’s surprisingly simple to prepare. This recipe features tender pan-seared beef tenderloin filets drizzled with a tangy-sweet shallot sauce, paired with velvety mashed potatoes and a refreshing roasted broccoli and mixed greens salad. The combination of rich, savory flavors and bright, pickled notes will make any meal feel like a celebration.

With just a handful of premium ingredients and straightforward steps, you can create a restaurant-worthy plate at home. The shallot sauce, made with plum jam and red wine vinegar, adds a glossy finish that perfectly complements the beef. Serve it all together for a balanced, impressive dinner that’s sure to wow.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Plum JamView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot.
2. Meanwhile, cut broccoli into bite-size pieces if necessary. Halve, peel and thinly slice shallot; finely chop a few slices until you have 1½ tsp (2½ tsp for 4 servings). Toss broccoli on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
3. Pat beef dry with paper towels and season generously all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a cutting board. (Tip: Cover with foil to keep warm.) Rinse and wipe out pan.
4. Meanwhile, in a small microwave-safe bowl, combine half the vinegar (you’ll use more later), 1 tsp sugar (2 tsp for 4 servings), ½ tsp water (1 tsp for 4), salt and pepper. Stir in sliced shallot, then cover with plastic wrap. Microwave for 1 minute. Remove plastic wrap and transfer 1 TBSP pickling liquid (2 TBSP for 4) to a separate small bowl. To bowl with pickling liquid, whisk in mustard and 2 TBSP olive oil (4 TBSP for 4). Season dressing with salt and pepper to taste.
5. Mash potatoes with 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper. Keep covered off heat until ready to serve.
6. Heat a drizzle of oil in pan used for beef over medium heat. Add chopped shallot and cook, stirring, until softened, 1-2 minutes. Stir in jam, stock concentrates, remaining vinegar and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer; cook, stirring occasionally, until slightly thickened, 2-3 minutes. Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper to taste.
7. In a medium bowl, combine mixed greens, broccoli, pickled shallot (draining first) and as much dressing as you like. Thinly slice beef against the grain. Divide beef, mashed potatoes and salad between plates. Spoon sauce over beef and serve. Beef is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use a different cut of beef?

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

How do I make the pickled shallots ahead of time?

Prepare the pickled shallots up to 2 days in advance and store in the refrigerator. The flavor will deepen.

Can I skip the broccoli salad?

Absolutely. You can serve the beef and mashed potatoes with a simple side of steamed vegetables or a green salad.