30-Min German Beef with Roasted Veg
Seared beef tenderloin with a quick pan gravy, served alongside roasted potatoes and carrots. Restaurant-quality German comfort in under 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
- 1.2 lb beef tenderloin or sirloin steak
- 1 lb baby potatoes, halved
- ¾ lb carrots, cut into 2-inch pieces
- ¾ cup beef broth
- 1.5 tbsp whole grain mustard
- 1 tbsp red wine vinegar
- 1 tsp fresh thyme or caraway seeds
Instructions
- 1
Heat oven to 425°F. Toss potatoes and carrots with 2 tbsp oil, salt, and pepper on a sheet pan. Roast for 15 minutes until edges brown.
- 2
Pat beef dry. Season generously with salt and black pepper on both sides.
- 3
Heat 1 tbsp oil in a heavy skillet over medium-high until it shimmers. Sear beef 2 minutes per side until deep brown crust forms.
- 4
Pour broth and vinegar into the skillet, scraping up browned bits. Stir in mustard and thyme, then simmer 3 minutes until sauce thickens slightly.
- 5
Transfer beef to a cutting board and rest 5 minutes. Slice into half-inch-thick pieces.
- 6
Serve beef and sauce alongside the roasted potatoes and carrots from the oven.
Tools you’ll need
- sheet pan
- heavy skillet (12-inch cast iron or stainless steel)
- cutting board
- meat thermometer (optional)
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