Beef Tenderloin with Brown Butter Roasted Veggies
and Cheesy Mashed Potatoes
- Milk
Beef tenderloin is extra special. 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 shallot pan sauce. Like any great steak-centric meal, however, the sides might just steal the show. We’re serving up creamy Parmesan mashed potatoes and roasted carrots and parsnips tossed with nutty brown butter. Team Add Butter to Everything!
Ingredients
12 ounce
Yukon Gold Potatoes
3 unit
Carrots
1 unit
Parsnip
1 unit
Shallot
¼ ounce
Parsley
6.75 ounce
Milk
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
10 ounce
Beef Tenderloin Filets
1 unit
Beef Demi-Glace
(Contains: Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 teaspoon
Vegetable Oil
5 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Peel and cut carrots and parsnip into ½-inch pieces on a diagonal. Halve, peel, and mince shallot until you have 2 TBSP (4 TBSP for 4 servings). Pick parsley leaves from stems; discard stems and finely chop leaves.
Toss carrots and parsnip on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender when pierced with a fork, about 15 minutes. Drain and return to pot. Mash with 1 TBSP butter and ¼ cup milk. (TIP: Add more milk, as necessary, until smooth and creamy.) Stir in Parmesan and season with salt and pepper. Cover to keep warm.
While potatoes cook, melt 2 TBSP butter (3 TBSP for 4 servings) in a medium, preferably nonstick, pan over medium-high heat. Cook, stirring frequently, until butter is foamy on top and flecked with amber brown bits, 1-2 minutes. Turn off heat and transfer to a large bowl. Wipe out pan.
Pat beef dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in pan used for butter over medium-high heat. Add beef to pan and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a plate to rest. Wash out pan.
Melt 1 TBSP plain butter in same pan over medium-low heat. Add minced shallot and cook until softened, 1 minute. Stir in demi-glace, ¼ cup water (⅓ cup for 4 servings), and any resting juices from beef. Simmer until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP plain butter; season with salt and pepper. Add carrots, parsnip, and half the parsley to bowl with brown butter; toss to thoroughly coat. Divide veggies, potatoes, and beef between plates. Top beef with sauce and remaining parsley.
Customer reviews
Reviews from our home cooks
The veggies actually didn't need the brown butter. Instead of using the demiglace sauce on the beef, using the brown butter on that would be a good alternative. A good piece of beef can stand on its own without a heavy sauce. One of the beef tenderloins was a little thin, so it was hard to get it cooked to rare, medium rare as requested. That being said, everything was tasty and the quality of the meat was very good.
The tenderloin and glaze topping was delicious and meat was so tender it melted in our mouths! This was first time we ever ate a parsnip. It is now our favorite veggie! The brown butter seasoning was so easy and the best tasting way to season these two veggies. Brown butter seasoning is now on the top on our list for all our other veggies.
Beef was excellent quality - very tender. The brown butter added nice flavor to the veggies. The parmesan didn't seem to add much extra flavor to the potatoes, but they still tasted good.
The Beef Tenderloin was extremely tender, cooked easily and was very pleasant. Adding Parmesan Cheese to the mashed potatoes was a nice idea and we enjoyed them very much. Our only disappointment was with the parsnips which proved not to be a favorite veg. We tried to like its but the similarity to licorice flavor just did not go over well.
Tenderloin was lean, tasty, and tender. Love the brown butter on the veggies! Normally a purist on mashed potatoes, but these were flavored just right with the parm. Servings generous. I would definitely order this one again. Thanks!
The mashed potatoes were delicious and a nice change up. Also loved the brown butter veggies. The meat was juicy and tender but the sauce was similar to other beef meals. Expensive for the amount of meat.
I am a big meat and potatoes guy and you can never go wrong with beef tenderloin. However I have never had brown butter vegetables so friken good that was the best part of the meal absolutely astonishing for my first meal from hello fresh
The steak was perfectly tender and flavorful. The browned butter roasted veggies were amazing. So simple and yet so good! The parmesan truffle mashed potatoes were my favorite of all of the mashed potatoes I have tried so far.
This one had a lot of moving parts to it. The brown butter sauce was super easy to prepare and made the veggies sing. The pan sauce was a little more intense because of the red onion instead of shallots. The mashed potatoes were overwhelmed by the truffle oil. The truffle oil also left a not unpleasant aftertaste. All-in-all, still very good! The tenderloins were amazing.
Star of this dish was the carrots and parsnip. That brown butter sauce with the veggies was delectable. The beef was a great cut and portion also.
