Beef Tenderloin with Root Vegetables
plus Parmesan 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
Potatoes
1 unit
Red Onion
¼ cup
Parmesan Cheese
4 tablespoon
Crème Fraîche
(Contains: Milk)
10 ounce
Beef Tenderloin Steak
6 ounce
Parsnip
1 unit
Beef Demi-Glace
(Contains: Milk)
9 ounce
Carrot
¼ ounce
Parsley
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
5 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots and parsnip on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Halve, peel, and mince onion until you have 2 TBSP (4 TBSP for 4 servings). Finely chop parsley.
• 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. Bring to a boil and cook until tender, 15-18 minutes. • Drain and return potatoes to pot. Mash with 1 TBSP butter (2 TBSP for 4 servings) and crème fraîche until smooth and creamy. Stir in Parmesan and season with salt and pepper. • Keep covered off heat until ready to serve.
• 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 and flecked with amber brown bits, 1-2 minutes. • Turn off heat and carefully 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 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 onion and cook until softened, 1 minute. • Stir in demi-glace, ¼ cup water (1⁄3 cup for 4 servings), and any resting juices from beef. Simmer until thickened, 2-3 minutes. Turn off heat. Stir in another 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, mashed potatoes, and beef between plates. Top beef with pan sauce and remaining parsley. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tender, flavorful beef and delicious brown butter root vegetables; some found the demi-glace sauce underwhelming.
- Ease of prep: Several noted the recipe was more time-consuming than expected, but most felt the results were worth the effort.
- Suggestions: Consider starting the potatoes first; some preferred thicker steaks or different doneness instructions for better results.
- Portions: Some wanted more vegetables, especially carrots and parsnips; a few found the meat portions small for the premium price.
- Quality: While many praised the tender beef, others received tough or gristly cuts, disappointing for a gourmet upgrade.
Reviews from our home cooks
Beef tenderloins were generous and good quality; brown butter root veggies were outstanding--best version of roasted veggies I've ever had with HelloFresh. Parmesan mashed potatoes were so-so. I've enjoyed other versions of mashed potatoes more. Overall, my first thought was: Who needs a restaurant when I can cook like this! Thank you!!!
Loved the root veggies and the parm mashed potatoes. I had never had parsnip before and I really liked it. This sauce for the meat was just ok. I usually really like the meat sauces but this one was just OK.
I have been wanting to try beef tenderloin but I didn't know how to cook it. I will do this recipe again. It was a big hit, even with the kids. It would have been nice to be able to purchase an extra protein though.
The BEST meal I've had in a long time! The brown butter made the roasted root vegetables amazing. The demiglace-onion sauce really added to the beef. Top notch meal.
This was our meal on day 3. I did not realize some meals have a significant higher fee as did this tenderloin. There were plenty of potatoes and carrots with a parsnip, but again we found the amount of meat to be less than we usually eat at a meal as we tend to eat more protein and veggies and less potatoes or other carbs. So I need to look at our menu options and perhaps try a different category. But again, all was delicious and fresh. The tenderloin was very tender, we could cut it with a fork.
The sauce was outstanding. Potatoes were great with sour cream and parmesan and spices. Never cooked parsnips before, and they came out dry and hard. I still think you should recommend boiling the carrots before baking them as they always dry out otherwise in the oven.
The roasted root veggies were awesome - probably didn't even need the brown butter! One of the pieces of tenderloin was not trimmed/cut well - there was a tendon that ran through the piece that made it chewy and difficult to eat. Other than that - this one was FAB! I would definitely do again or at least try to replicate it!
Very good. I peeled the root vegetables the night before and made the mashed potatoes the night before. A lot of prep work and pans to wash.
Absolutely amazing. Great combination of veggies, bursting with flavor. The tenderloin is amazing high quality. Everything in this dishes combines perfectly and oozes flavor.
Since the recipe only utilized a tiny bit of the nice red onion, I thought it would have been better if it had suggested cutting the rest in wedges & roasting it with the root veggies. Very tasty that way actually 😋
