Seared Beef Tenderloin with Rich Mushroom Sauce and Roasted Vegetables

Elevate your dinner game with this luxurious dish that brings the steakhouse experience to your kitchen. Perfectly seared beef tenderloin is melt-in-your-mouth tender, draped in a supremely savory mushroom sauce that’s bursting with umami. The sauce is so good you’ll want to dip everything in it-including the crispy roasted Brussels sprouts and fingerling potatoes that accompany the steak.

This recipe is surprisingly simple to prepare, yet the result is an elegant meal that feels special enough for a celebration. The combination of rich beef, earthy mushrooms and caramelized vegetables creates a symphony of flavors and textures. Whether you’re cooking for a date night or a family dinner, this dish is sure to impress.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Trim the Brussels sprouts and cut them in half. Halve the fingerling potatoes lengthwise. Mince the garlic. Slice the button mushrooms.
3. On the prepared baking sheet, toss the Brussels sprouts and potatoes with 2 teaspoons of olive oil, salt and pepper. Spread in a single layer and roast for 20-25 minutes, until golden and tender.
4. While the vegetables roast, season the beef tenderloin steak generously with salt and pepper on all sides.
5. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the steak and sear for 3-4 minutes per side for medium-rare or until desired doneness. Transfer the steak to a plate and tent with foil.
6. Reduce the heat to medium. Add the remaining 1 teaspoon of olive oil and the butter to the skillet. Add the sliced mushrooms and cook, stirring occasionally, until browned and tender, about 4-5 minutes.
7. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the beef demi-glace and 1/4 cup of water. Bring to a simmer and cook until the sauce thickens slightly, about 2 minutes.
8. Remove the skillet from the heat and stir in the sour cream until smooth. Season with salt and pepper to taste.
9. Slice the rested steak against the grain. Serve the steak with the roasted vegetables and spoon the mushroom sauce over the top.

Recipe Tips

FAQ

Can I use a different cut of beef?

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

Can I make the mushroom sauce ahead of time?

Yes, prepare the sauce up to 2 days in advance and reheat gently before serving.

What can I use instead of sour cream?

You can substitute with heavy cream or crème fraîche for a similar richness.