This luxurious dish is bursting with umami. Not sure if you’ve ever experienced the “fifth taste?” After one bite, you’ll totally understand the obsession. Melt-in-your-mouth beef tenderloin is seared to perfection, then draped in a supremely savory mushroom sauce. It’s served alongside crispy roasted Brussels sprouts and potatoes (aka more things to dip in mushroom sauce). Don’t be surprised if you mistake your dinner table for the fancy corner booth at that steakhouse downtown.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise. Halve potatoes lengthwise. Trim and thinly slice mushrooms. Mince or grate garlic.
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 veggies cut sides down. Roast until everything is browned and tender, 20-25 minutes. (For 4 servings, divide between 2 baking sheets; roast potatoes on top rack and Brussels sprouts on middle rack.)
Meanwhile, 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.
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.
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 reduced, 2-3 minutes. Turn off heat; stir in sour cream and 1 TBSP butter until melted. Season with salt and pepper.
Divide Brussels sprouts, potatoes, and beef between plates. Top beef with sauce and serve.