Seared Beef Tenderloin with Rich Mushroom Sauce and Roasted Vegetables

Treat yourself to a luxurious dinner that’s surprisingly simple to prepare. This dish features melt-in-your-mouth beef tenderloin, seared to perfection and topped with a supremely savory mushroom sauce. The umami-packed sauce is so good you’ll want to dip everything in it-including the crispy roasted Brussels sprouts and tender fingerling potatoes that round out the plate.

Whether you’re celebrating a special occasion or just craving a steakhouse-quality meal at home, this recipe delivers elegance and deep flavor without the fuss. The vegetables roast while the beef cooks, making it an efficient yet impressive dinner.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position (use top and middle racks for 4 servings). Wash and dry all produce. Trim the Brussels sprouts and halve them lengthwise. Halve the fingerling potatoes lengthwise. Thinly slice the mushrooms. Mince or grate the garlic.
2. On a baking sheet, toss the Brussels sprouts on one side with a drizzle of oil, salt and pepper. Toss the potatoes on the other side with a drizzle of oil, salt and pepper. Arrange the vegetables cut sides down. Roast until browned and tender, 20-25 minutes. (For 4 servings, divide between two baking sheets; roast potatoes on top rack and Brussels sprouts on middle rack.)
3. Meanwhile, pat the beef tenderloin filets dry with paper towels and season all over with salt and pepper. Heat a large 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. Remove from the pan and let rest.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the sliced mushrooms and cook, stirring, until softened and lightly browned, 3-4 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
5. Stir in the beef demi-glace and ¼ cup water (⅓ cup for 4 servings), scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce the heat to medium and cook until the sauce has reduced slightly, 2-3 minutes. Turn off the heat and stir in the sour cream and 1 tablespoon butter until melted. Season with salt and pepper to taste.
6. Divide the roasted Brussels sprouts, potatoes and beef tenderloin between plates. Spoon the mushroom sauce over the beef and serve immediately.

Recipe Tips

FAQ

Can I substitute the beef tenderloin with another cut?

Yes, you can use other tender cuts like ribeye or sirloin, but adjust cooking time accordingly as thickness varies.

What can I use instead of beef demi-glace?

You can substitute with 1 cup of beef broth simmered until reduced by half, mixed with 1 teaspoon of tomato paste for depth.

Can I make this dish dairy-free?

Yes, replace the butter with a dairy-free alternative and use a dairy-free sour cream or omit it, though the sauce will be less creamy.