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

This elegant yet surprisingly easy meal features tender pan-seared beef tenderloin filets drizzled with a tangy-sweet shallot sauce. On the side, crispy fingerling potatoes and a vibrant roasted broccoli and mixed greens salad with a bright pickled shallot dressing complete the plate. Perfect for a weekend celebration or a weeknight treat, this dish is sure to impress.

The key to success is proper searing of the beef and making the quick pickled shallots for the dressing. The sauce comes together in minutes using plum jam and chicken stock concentrate for depth. Serve with cloth napkins for a truly luxe experience!

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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 oven rack to top position and preheat 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 tender, about 15 minutes. Drain well and return to pot. Meanwhile, cut broccoli into bite-size pieces. Halve, peel, and thinly slice shallot; finely chop a few slices to get 1½ tsp (2½ tsp for 4 servings).
2. 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 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. Transfer to a cutting board and 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 (2 tsp for 4 servings), ½ tsp water (1 tsp for 4), salt, and pepper. Stir in sliced shallot, cover with plastic wrap, and microwave for 1 minute. Remove plastic wrap and transfer 1 Tbsp pickling liquid (2 Tbsp for 4) to a separate small bowl. Whisk in mustard and 2 Tbsp olive oil (4 Tbsp for 4). Season dressing with salt and pepper.
5. Add 1 Tbsp olive oil (2 Tbsp for 4) to pot with drained potatoes. Place over medium-high heat and cook, stirring, until skins are crisp and browned, 3–5 minutes. Season with salt and pepper.
6. Heat a drizzle of oil in the pan used for beef over medium heat. Add chopped shallot and cook 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 and cook 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.
7. In a medium bowl, combine mixed greens, broccoli, pickled shallot (drained), and dressing to taste. Thinly slice beef against the grain. Divide beef, potatoes, and salad among 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 sirloin steak. Adjust cooking time as needed.

What can I use instead of plum jam?

Apricot jam or fig jam work well as substitutes.

How do I know when the beef is done?

Use a meat thermometer: 145°F for medium-rare, 160°F for medium. Let rest before slicing.