Seared Beef Tenderloin with Creamy Mushroom Sauce and Roasted Vegetables

Elevate your dinner game with this luxurious yet approachable dish. Perfectly seared beef tenderloin is draped in a supremely savory mushroom sauce, while roasted Brussels sprouts and fingerling potatoes provide the ideal crispy, earthy companions. Every bite is packed with umami, making this meal feel like a special occasion.

Don’t be surprised if your dinner table suddenly resembles the corner booth at a fancy steakhouse. The combination of melt-in-your-mouth beef, rich sauce and caramelized vegetables is simply irresistible. Whether you’re celebrating or just treating yourself, this recipe delivers gourmet flavor without the fuss.

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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

1 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. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise. Halve potatoes lengthwise. Trim and thinly slice mushrooms. Peel and mince or grate garlic.
2. Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, salt and pepper. Toss potatoes on empty side with a drizzle of oil, salt and pepper. Arrange potatoes cut sides down. Roast on top rack until everything is browned and tender, 20-25 minutes. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and Brussels sprouts on middle rack.)
3. While veggies roast, pat beef dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest.
4. Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms and cook, stirring, until softened and lightly browned, 3-4 minutes. Add garlic and cook until fragrant, 1 minute.
5. Stir in demi-glace and ¼ cup water (⅓ cup for 4 servings), scraping up any browned bits from bottom of pan. Bring to a simmer, then reduce heat to medium and cook until thickened, 2-3 minutes. Turn off heat; stir in sour cream and 1 TBSP butter until melted. Season with salt and pepper.
6. Divide Brussels sprouts, potatoes and beef between plates. Top beef with 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 as thickness may vary.

What can I use instead of demi-glace?

You can substitute with 1 cup of beef broth simmered until reduced by half or use a store-bought beef concentrate.

Can I make this dairy-free?

Yes, replace butter with a dairy-free alternative and use a dairy-free sour cream substitute.