Beef Tenderloin with Mushroom Cream Sauce and Roasted Potatoes

Step 1

Preheat oven to 425°F. Halve the 1 lb baby potatoes and toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast until golden and tender, about 25 minutes.

Step 2

Pat the 2 beef tenderloin steaks dry and season both sides with the remaining 1/2 tsp salt and 1/4 tsp black pepper.

Step 3

Heat 1 tbsp olive oil in a skillet over medium-high. Add the steaks and sear until browned and cooked to your liking, about 4 minutes per side for medium-rare. Transfer to a plate and rest.

Step 4

Reduce heat to medium. Add the remaining 1 tbsp olive oil and the 8 oz sliced mushrooms. Cook until browned and their liquid has evaporated, about 6 minutes.

Step 5

Pour in the 1/2 cup heavy cream and stir, scraping up any browned bits. Simmer until slightly thickened, about 2 minutes. Stir in 1 tbsp chopped parsley.

Step 6

Slice the rested steaks and serve with the roasted potatoes and mushroom sauce. Garnish with the remaining 1 tbsp parsley.

Step 7

Let the steaks rest for 5 minutes before slicing to keep them juicy.