Seared Beef Tenderloin with Wild Mushroom Shallot Butter, Sweet Potato Purée & Roasted Asparagus
A steakhouse-style dinner with seared beef tenderloin, buttery mushrooms, and roasted asparagus over silky sweet potato purée. Luxurious yet still achievable in under an hour.
Back to full listIngredients
- Certified Angus Beef Choice Tenderloin Steak 12 oz $29.99/lb
- Fresh Green Asparagus 1 lb $1.99/lb
- Red Sweet Potato 1 lb $2.29/lb
- Kroger® Whole Baby Bella Mushrooms BIG DEAL! 8 oz $6.00
- Shallots 1 small $4.49/lb
- Garlic 2 cloves $1.50
- Kroger® Fresh Lemons Bag 1/2 lemon $4.99
- Simple Truth Organic® Rosemary 1 tsp $2.79
- Butter 3 tbsp
- Olive oil 1 tbsp
- Milk or cream 2 tbsp
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 425°F. Peel and cube the sweet potato, then simmer in salted water for 12 to 15 minutes until very tender.
- Trim asparagus, toss with olive oil, salt, and pepper, and roast on a sheet pan for 10 to 12 minutes until just tender.
- Season the tenderloin steak generously with salt, pepper, and chopped rosemary.
- Heat a heavy skillet over medium-high heat. Sear the steak in olive oil for about 3 to 4 minutes per side for medium-rare to medium, depending on thickness. Transfer to rest.
- In the same skillet, add 1 tablespoon butter, sliced shallot, and mushrooms. Cook until deeply browned, then add minced garlic and cook 30 seconds more. Finish with a squeeze of lemon.
- Drain the sweet potatoes and mash with 2 tablespoons butter and milk or cream until silky; season to taste.
- Slice the steak. Plate a swoosh of sweet potato purée, fan steak slices over it, add mushrooms on top, and place asparagus alongside.
Cook time: 55 minutes
Estimated cost: $34-42
Health notes: Very high in protein with nutrient-dense vegetables; richer due to tenderloin and butter.
Drink pairing: Pinot Noir or a plush Merlot-style red if available; for listed styles, a richer Chardonnay can also work surprisingly well.