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

Treat yourself to a luxurious steak dinner that’s surprisingly simple to prepare. This recipe features perfectly seared beef tenderloin, topped with a sweet and tangy shallot sauce made with plum jam and red wine vinegar. On the side, crispy roasted fingerling potatoes and a vibrant broccoli salad with pickled shallot dressing complete the meal.

Whether it’s a special occasion or a weeknight indulgence, this dish brings restaurant elegance to your home kitchen. The combination of tender beef, crispy potatoes and bright, tangy flavors will impress any guest-or just yourself!

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Ingredients

2 unit Plum JamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Halve potatoes lengthwise. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain well and return potatoes to pot. Meanwhile, cut broccoli into bite-size pieces. Halve, peel and thinly slice shallot; finely chop a few slices until you have 1½ tsp.
2. While potatoes cook, 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. Cover with foil to keep warm. Rinse and wipe out pan.
4. In a small microwave-safe bowl, combine half the vinegar, 1 tsp sugar, ½ tsp water, 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 to a separate small bowl. To that bowl, whisk in mustard and 2 tbsp olive oil. Season dressing with salt and pepper to taste.
5. Add 1 tbsp olive oil to pot with drained potatoes. Place pot over medium-high heat and cook, stirring, until potato skins are crisp and browned, 3-5 minutes. Turn off heat; season with salt and pepper.
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. Bring to a simmer; cook, stirring occasionally, until slightly thickened, 2-3 minutes. Remove from heat. Stir in 1 tbsp butter until melted. Season with salt and pepper to taste.
7. In a medium bowl, combine mixed greens, broccoli, pickled shallot (drained) and as much dressing as you like. Thinly slice beef against the grain. Divide beef, potatoes and salad between plates. Spoon sauce over beef and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with filet mignon or a thick-cut sirloin. Adjust cooking time as needed.

What can I use instead of plum jam?

Apricot jam or fig preserves work well as a substitute for the sweet-tangy sauce.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently.