Beef Tenderloin and Burst Balsamic Tomatoes
with Cheesy Potato Rounds and Roasted Brussels Sprouts
- Milk
Tomato sauce is for way more than just pasta, people! Here, it shines atop melt-in-your-mouth beef tenderloin--but this is not your average marinara. Grape tomatoes caramelize and burst in the pan, creating their own silky sauce. (Cue the swoons). On the side, there’s crispy Parmesan potatoes and tender roasted Brussels sprouts. These hearty veggies are perfect for rounding out this rich and delicious meal--and for swiping up any extra sauce.
Ingredients
8 ounce
Brussels Sprouts
1 unit
Shallot
12 ounce
Yukon Gold Potatoes
4 ounce
Grape Tomatoes
1 tablespoon
Tuscan Heat Spice
¼ cup
Parmesan Cheese
(Contains: Milk)
10 ounce
Beef Tenderloin Filets
5 teaspoon
Balsamic Vinegar
1 unit
Beef Stock Concentrate
Not included in your delivery
1 tablespoon
Butter
(Contains: Milk)
7 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve Brussels sprouts. Halve, peel, and thinly slice shallot. Slice potatoes into ¼-inchthick rounds. Halve tomatoes.
Toss Brussels sprouts on one side of a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Arrange cut sides down.
Toss potatoes on empty side of same sheet with a large drizzle of olive oil, half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. Arrange rounds slightly overlapping on sheet, then evenly sprinkle with Parmesan. Roast until veggies are browned and tender, 20-25 minutes.
Meanwhile, pat beef dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over mediumhigh heat. Add beef and cook to desired doneness, 4-7 minutes per side. Transfer to a plate to rest.
Heat another drizzle of olive oil in same pan over medium-high heat. Add shallot and a pinch of salt and pepper. Cook until fragrant, 1-2 minutes. Add tomatoes and cook, stirring, until slightly softened, 1-2 minutes. Stir in vinegar, stock concentrate, and ¼ cup water (⅓ cup water for 4 servings). Simmer until slightly thickened and saucy, 3-4 minutes. Turn off heat. Stir in 1 TBSP butter and any resting juices from beef.
Divide Brussels sprouts, potatoes, and beef between plates. Top beef with pan sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the balsamic tomato sauce, calling it "amazing" and a perfect pairing with the tender beef 🍲.
- Ease of prep: Customers found this meal easy to prepare, with clear instructions helping everything finish cooking at the same time.
- Suggestions: Consider adjusting cook times for Brussels sprouts; some found them overcooked or charred when following the recipe.
- Portions: Several mentioned the beef portions were smaller than expected, especially given the premium price.
- Quality: While many enjoyed the tender meat, some found their cuts tough or gristly, disappointing for a premium meal.
Reviews from our home cooks
This was our Easter Sunday dinner. Beef was tender and juicy. Wasn't expecting to like the balsamic pan sauce with tomatoes but boy was I wrong, it complemented the beef perfectly. Brussels Sprouts were very fresh and sweet and my husband ate 3/4s of the potatoes he liked them so much. They were too spicy for my taste. Would order again. Had to use the entire bag of parmesan on the potatoes. Suggest a larger portion of cheese in the future.
Delicious! I'll definitely make this recipe again on my own. The balsamic sauce was amazing. I'm not a fan of cooked tomatoes most of the time but with the shallots and the beef they were perfect! There wasn't a single bite left after supper! Also don't typically like Brussels sprouts but roasted they were delicious. The only thing I changed on this meal was I used garlic and herb seasoning in the potatoes and veggies instead of the Tuscan seasoning provided. It just wasn't to my taste and was a little spicy for me.
The beef was delicious such a good cut. I loved the sauce it was not as gravy like as I would usually like but tasted healthier and fresher bc of the tomato and vinegar base. Brussels were perfect. Cheesy potato rounds were so good I cooked them longer than it said and I should've put more salt on them.
Balsamic vinegar gave tomatoes and shallot a tangy flavor to enhance the tenderloin. The spice and cheese on the potatoes were delicious. Loved the roasted brussels sprouts.
The glaze was absolutely delightful, and was our favorite part of the dish - we usually never like cherry tomatoes. The beef tenderloin was very nice quality, and the cooking directions were easy to follow - we cooked the meat to 135-145* F for a nice rare-medium rare and it came out perfectly. The potatoes came out a little too spicy for my husband, but he thinks most mild salsas and even black pepper is too spicy. I've never tried brussels sprouts before, but found that I didn't like the texture when baked, flavor was on point though. My husband hates brussels sprouts, and wasn't in the mood to be adventurous, so he didn't even try them.
Hard to review this one. The Beef Tenderloin and Tomatoes were incredible, 4/4 stars. The Brussels sprouts were good, about 3/4 stars. The potatoes were terrible - the seasoning was terrible and did not go with the flavors of everything else at all. I'd give the potatoes a 0/4. I will definitely be revisiting this way to prepare beef and the pan sauce.
This was a delicious meal - the sauce was wonderful and the potato rounds with parmesan so good - Brussels Sprouts too. Meat was tender and really good, and Tomatoes were very tasty and good.
Oh my gosh!!! I used this potato recipe for Xmas breakfast; the brussels sprouts and balsamic tomatoes were on our Xmas plate along with a top loin roast. Family RAVED about the tomato balsamic.
The balsamic tomato was amazing on the steak and Brussel sprouts. Potatoes were a little dry. I will probably do something else with them next time. I might have over cooked them.
The balsamic burst tomato sauce made the dish. The flavours blended so well. I never would have thought of this recipe alone. Learning to cook better. Thank you 😊
