Pan-Seared Beef Tenderloin with Tangy Shallot Sauce, Crispy Potatoes and Broccoli Salad

This elegant beef tenderloin recipe is surprisingly simple to prepare, making it perfect for both special occasions and weeknight indulgences. The star of the show is a super tender cut of beef, seared to perfection and topped with a tangy-sweet shallot sauce that balances richness with brightness.

On the side, you’ll enjoy crispy fingerling potatoes and a refreshing roasted broccoli and mixed greens salad tossed with a bright pickled shallot dressing. It’s a complete meal that feels luxurious without requiring hours in the kitchen. Get out your cloth napkins-this one is a showstopper!

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Ingredients

12 ounce Fingerling 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

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

3 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 450°F. Wash and dry all produce. Halve the fingerling potatoes lengthwise. Place them in a large pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Drain well and return the potatoes to the pot. Meanwhile, cut the broccoli into bite-sized pieces if needed. Halve, peel and thinly slice the shallot; finely chop a few slices until you have 1½ teaspoons (2½ teaspoons for 4 servings).
2. While the potatoes cook, toss the broccoli on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 12-15 minutes.
3. Pat the beef tenderloin filets 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 the beef and cook to your desired doneness, 4-7 minutes per side. Turn off the heat and transfer the beef to a cutting board. Cover loosely with foil to keep warm. Rinse and wipe out the pan.
4. In a small microwave-safe bowl, combine half the red wine vinegar (you’ll use the rest later), 1 teaspoon sugar (2 teaspoons for 4 servings), ½ teaspoon water (1 teaspoon for 4), salt and pepper. Stir in the sliced shallot, then cover with plastic wrap. Microwave for 1 minute. Remove the plastic wrap and transfer 1 tablespoon of the pickling liquid (2 tablespoons for 4 servings) to a separate small bowl. To that bowl, whisk in the Dijon mustard and 2 tablespoons olive oil (4 tablespoons for 4 servings). Season the dressing with salt and pepper to taste.
5. Add 1 tablespoon olive oil (2 tablespoons for 4 servings) to the pot with the drained potatoes. Place the pot over medium-high heat and cook, stirring, until the potato skins are crisp and browned, 3-5 minutes. (For 4 servings, you may need to work in batches.) Turn off the heat and season with salt and pepper.
6. Heat a drizzle of oil in the same pan used for the beef over medium heat. Add the chopped shallot and cook, stirring, until softened, 1-2 minutes. Stir in the plum jam, chicken stock concentrates, remaining red wine vinegar and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook, stirring occasionally, until slightly thickened, 2-3 minutes. Remove from the heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper to taste.
7. In a medium bowl, combine the mixed greens, roasted broccoli, pickled shallot (drained) and as much dressing as you like. Thinly slice the beef against the grain. Divide the beef, potatoes and salad among plates. Spoon the shallot sauce over the beef and serve. (Beef is fully cooked when the internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute beef tenderloin with ribeye or sirloin steak, but adjust cooking times accordingly.

Can I make the pickled shallots ahead of time?

Absolutely! The pickled shallots can be made up to 3 days in advance and stored in the refrigerator.

What can I use instead of plum jam?

If you don’t have plum jam, you can substitute with apricot jam or a mixture of honey and a splash of balsamic vinegar.