Seared Beef Tenderloin with Parmesan Truffle Mashed Potatoes and Brown Butter Carrots

Beef tenderloin steak is extra special-it’s the same cut as filet mignon! True to its name, this cut is luxuriously tender, perfect for impressing your dinner companion (and yourself). Here, it’s seared and then drizzled with an ultra-savory onion pan sauce.

Like any great steak-centric meal, the sides might just steal the show. We’re serving up creamy Parmesan truffle mashed potatoes and roasted carrots tossed with nutty brown butter… Because everything is better with butter!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon Truffle OilView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a pot of salted water to a boil. Peel and dice potatoes into 1-inch cubes. Boil until tender, about 15 minutes. Drain and return to pot.
2. Meanwhile, peel and dice red onion. Peel and slice carrots into 1/4-inch thick rounds. Finely chop parsley.
3. Mash potatoes with Parmesan cheese, crème fraîche and 2 teaspoons truffle oil. Season with salt and pepper. Cover to keep warm.
4. Heat a large oven-safe skillet over medium-high heat. Pat beef tenderloin dry and season generously with salt and pepper. Sear 2-3 minutes per side until browned. Transfer skillet to oven and roast until desired doneness (about 5-7 minutes for medium-rare). Remove steak and let rest.
5. While steak rests, make brown butter carrots: In a separate skillet, melt 2 tablespoons butter over medium heat. Add carrots and cook until tender and lightly browned, about 8 minutes. Add remaining truffle oil and toss. Season with salt and pepper.
6. Make pan sauce: In the same skillet used for steak (drain excess fat), add diced red onion and cook until softened, about 2 minutes. Add beef demi-glace and 1/4 cup water. Simmer until slightly thickened, about 2 minutes. Stir in any resting juices from steak.
7. Slice steak against the grain. Serve with mashed potatoes, brown butter carrots and drizzle with pan sauce. Garnish with parsley.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, but cooking times will vary. Beef tenderloin is very tender; if using a different cut like sirloin or ribeye, adjust roasting time accordingly.

What can I substitute for truffle oil?

You can omit the truffle oil or substitute with a high-quality olive oil. The truffle flavor adds a luxurious touch but is optional.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remember the temperature will rise a few degrees while resting.