Seared Beef Tenderloin with Balsamic Tomato Sauce, Cheesy Potato Rounds and Roasted Brussels Sprouts

This dish proves that a simple pan sauce can transform a steak dinner into something truly special. Grape tomatoes burst in the pan with balsamic vinegar and beef stock concentrate, creating a silky, tangy sauce that coats every bite of tender beef tenderloin.

On the side, crispy Parmesan potato rounds and roasted Brussels sprouts round out the meal. They’re perfect for soaking up any extra sauce-and they make this plate as beautiful as it is delicious.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Trim and halve Brussels sprouts. Halve, peel and thinly slice shallot. Slice potatoes into ¼-inch-thick rounds. Halve tomatoes.
2. Toss Brussels sprouts on one side of a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Arrange cut sides down.
3. Toss potatoes on empty side of same sheet with a large drizzle of olive oil, half the Tuscan Heat Spice (all for 4 servings), salt and pepper. Arrange rounds slightly overlapping on sheet, then evenly sprinkle with Parmesan. Roast until veggies are browned and tender, 20-25 minutes.
4. Meanwhile, pat beef dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Transfer to a plate to rest.
5. Heat another drizzle of olive oil in same pan over medium-high heat. Add shallot and a pinch of salt and pepper. Cook until fragrant, 1-2 minutes. Add tomatoes and cook, stirring, until slightly softened, 1-2 minutes. Stir in vinegar, stock concentrate and ¼ cup water (⅓ cup for 4 servings). Simmer until slightly thickened and saucy, 3-4 minutes. Turn off heat. Stir in 1 TBSP butter and any resting juices from beef.
6. Divide Brussels sprouts, potatoes and beef between plates. Top beef with pan sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

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

What can I use instead of Tuscan Heat Spice?

Mix 1 teaspoon dried oregano, 1 teaspoon dried thyme and ½ teaspoon red pepper flakes as a substitute.

Can I make this dish dairy-free?

Omit the Parmesan cheese and use a dairy-free butter substitute or olive oil in the sauce.