25-Min Pan-Seared Beef & Carrots
Tender beef tenderloin seared until golden, finished with a quick red wine reduction and roasted carrots. Serve with creamy potatoes and wilted greens for a weeknight French dinner that tastes like a restaurant.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 8-oz steaks beef tenderloin steaks
- 1 lb carrots
- ¾ cup red wine or beef broth
- 2 tbsp butter
- 1 medium shallot, minced
- 2 sprigs fresh thyme sprigs
Instructions
- 1
Cut carrots into 2-inch batons, toss with olive oil, salt, and pepper on a sheet pan.
- 2
Roast carrots in a 425°F oven while you cook the beef, about 15–18 minutes until tender.
- 3
Pat beef steaks dry, season both sides generously with salt and pepper.
- 4
Heat 1 tbsp oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 5
Sear beef 2 minutes per side without moving. Interior should stay medium-rare; transfer to a warm plate.
- 6
Add minced shallot to the skillet, sauté 30 seconds until fragrant.
- 7
Pour in red wine, scrape up browned bits, add thyme, and simmer 3 minutes until reduced by half.
- 8
Swirl in butter off heat until sauce looks glossy. Taste and adjust salt and pepper.
- 9
Arrange steaks, roasted carrots, potatoes, and wilted greens on a plate; drizzle sauce over top.
Tools you’ll need
- sheet pan
- 12-inch skillet
- instant-read thermometer (optional but recommended)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
