Seared Beef Tenderloin with Rich Mushroom Sauce and Roasted Vegetables

Treat yourself to a luxurious steakhouse experience right in your own kitchen. This recipe features perfectly seared beef tenderloin, known for its melt-in-your-mouth tenderness, draped in a deeply savory mushroom sauce that’s packed with umami. The sauce comes together quickly using a beef demi-glace, sour cream and butter for a silky, rich finish.

Alongside the steak, you’ll roast Brussels sprouts and fingerling potatoes until they’re crispy and caramelized. They’re the perfect vehicles for soaking up every last drop of that incredible mushroom sauce. Whether you’re celebrating a special occasion or simply craving a premium meal, this dish delivers on flavor and elegance 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

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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Adjust the oven rack to the top position (use top and middle racks if making 4 servings). Wash and dry all produce. Trim the Brussels sprouts and halve them lengthwise. Halve the fingerling potatoes lengthwise. Thinly slice the button mushrooms. Mince or grate the garlic cloves.
2. On a baking sheet, toss the Brussels sprouts on one side with a drizzle of vegetable oil, salt and pepper. On the other side, toss the potatoes with another drizzle of oil, salt and pepper. Arrange the vegetables cut-side down. Roast until browned and tender, about 20-25 minutes. (For 4 servings, divide vegetables between two baking sheets; roast potatoes on the top rack and Brussels sprouts on the middle rack.)
3. While the vegetables roast, pat the beef tenderloin filets dry with paper towels and season generously with salt and pepper on all sides. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the beef and cook to your desired doneness, about 4-7 minutes per side for medium-rare to medium. Remove the beef from the pan and set aside to rest.
4. Add another drizzle of oil to the same pan over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until softened and lightly browned, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
5. Stir in the beef demi-glace and ¼ cup of 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-low. Cook until the sauce has reduced by half, about 2-3 minutes. Turn off the heat and stir in the sour cream and 1 tablespoon of butter until melted and smooth. 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 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 substitute for beef demi-glace?

You can use 1 cup of beef broth mixed with 1 teaspoon of cornstarch as a thickener or use a store-bought beef gravy base.

Can I make this dairy-free?

Yes, use a dairy-free sour cream alternative and substitute the butter with a plant-based butter or additional oil.