Medium-Rare Beef Tenderloin with Vegetables
A quick and elegant pan-seared beef tenderloin served with roasted carrots and mushrooms, finished with a simple pan sauce. Perfect for a special weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 40g
Ingredients
- 2 6 oz each beef tenderloin steaks
- 2 medium, halved lengthwise carrots
- 1 cup, halved mushrooms
- 2 tbsp olive oil
- ¼ cup red wine
- 1 to taste salt and pepper
Instructions
- 1
Preheat oven to 400°F. Toss carrots and mushrooms with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast until tender and browned, about 15 minutes.
- 2
While vegetables roast, pat steaks dry and season generously with salt and pepper. Heat remaining 1 tbsp olive oil in a skillet over high heat until shimmering.
- 3
Sear steaks for 3 minutes per side for medium-rare, until a brown crust forms. Transfer to a plate and let rest while you make the sauce.
- 4
Pour red wine into the hot skillet, scraping up browned bits. Simmer until reduced by half, about 2 minutes. Season with salt and pepper.
- 5
Serve steaks with roasted vegetables and drizzle with the pan sauce.
Tools you’ll need
- baking sheet
- skillet
- tongs
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