Beef Tenderloin with Mushroom Sauce
with Roasted Brussels Sprouts & Fingerling Potatoes
- Milk
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.
Ingredients
2 tablespoon
Sour Cream
10 ounce
Beef Tenderloin Steak
8 ounce
Brussels Sprouts
1 unit
Beef Demi-Glace
(Contains: Milk)
1 clove
Garlic
12 ounce
Fingerling Potatoes
4 ounce
Button Mushrooms
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
5 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• 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. Peel and 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 potatoes cut sides down. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and Brussels sprouts on middle rack.) • Roast on top rack until veggies are browned and tender, 20-25 minutes.
• While veggies roast, 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 (1/3 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 thickened, 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich mushroom sauce, calling it "amazing" and "to die for," while some found it too salty or sweet.
- Ease of prep: Customers praised the simple instructions, with several saying it felt like restaurant-quality cooking at home.
- Suggestions: Consider adding extra herbs or spices to the vegetables; some found the Brussels sprouts and potatoes bland.
- Portions: Several mentioned receiving too few potatoes or smaller meat portions than expected for a premium meal.
- Meat quality: While many raved about the tender beef, some found it tough or gristly, especially given the upgrade cost.
Reviews from our home cooks
This was the single best meal of all the meals I've eaten with Hello Fresh. Loved, loved, loved this meal. The brussel sprouts were wonderful, the potatoes were cooked differently than I've ever prepared (when roasting, I typically cube them so cutting them into rounds changed it up). But what was even more outstanding was the sauce and the beef tenderloin, simply delicious.
The recipe help me prepare the beef tenderloin to the perfect temperature. The mushrooms sauce was delicious. The portion sizes for the potato's was very generous. We had leftovers.
The mushroom sauce on this meal is wonderful. More meat would be my only criticism. Also, I do not follow the brussel sprouts recipe that you provide. I urge your company to include the pan roasted version with bacon, red onion, cayenne pepper, sea salt and garlic powder
Beef was very tender and the fingerling potatoes were sweet. The Brussels Sprouts were large and very fresh. Really delicious meal.
This was great and worth the upgrade. I wanted to try as we are pretty picky about steaks so were curious. My husband did grill the steaks instead of following the pan directions, which we prefer. The Brussels, potatoes, mushroom sauce were great prepared as instructed and we enjoyed it as a date-night-in meal.
The mushroom demi glace was AMAZING. The Brussel sprouts and potatoes were tasty and cooked perfectly. But our cuts of beef tenderloin were extremely fatty to the point that we both ended up not eating half because it was so chewy and stringy.
This was really excellent. No suggestions. Loved the mushroom sauce (I used some beef broth to extend it as it was too little sauce for our taste but it was still quite good so you get 4 stars on this one!)
This meal was excellent. I was especially, and pleasantly, surprised to see the tenderloin actually was tenderloin, and a pretty good quality as well. The Brussels were fresh and sweet and the potatoes were perfect. We'll definitely be getting this one again
Potatoes and brussel sprouts take longer than the recipe card calls for. Mushroom sauce is delicious!
Mushroom sauce is great. We dip our potatoes in it too. Only comment would be more.... more mushroom sauce. Yum.
