---
title: Beef Tenderloin and Burst Balsamic Tomatoes
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/beef-tenderloin-and-burst-balsamic-tomatoes-5dcc148f419fad04df091034
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
tags: []
rating: 4.5
rating_count: 9800
source_chef: Recipe Development Team
review_highlights:
  - theme: "Flavor"
    text: "Many loved the balsamic tomato sauce, calling it amazing and a perfect pairing with tender beef."
  - theme: "Ease of prep"
    text: "Customers found this meal easy to prepare, with clear instructions helping everything finish at the same time."
nutrition:
  calories: 670
  protein: 44
  fat: 33
  saturated fat: 11
  carbohydrates: 48
  sugar: 10
  fiber: 11
  cholesterol: 120
  sodium: 720
image: "https://images.recipes.furrysalamander.com/Beef%20Recipes/Beef%20Tenderloin/beef-tenderloin-and-burst-balsamic-tomatoes.avif"
---
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve @brussels sprouts{16%oz}. Halve, peel, and thinly slice @shallot{2%unit}. Slice @yukon gold potatoes{24%oz} into ¼-inch-thick rounds. Halve @grape tomatoes{8%oz}.

Toss Brussels sprouts on one side of a #baking sheet{} with a large drizzle of @olive oil{7%tsp} and a pinch of @salt{} and @pepper{}. Arrange cut sides down.

Toss potatoes on empty side of same sheet with a large drizzle of olive oil, half the @Tuscan Heat Spice{1%tbsp} (all for 4 servings), salt, and pepper. Arrange rounds slightly overlapping on sheet, then evenly sprinkle with @parmesan cheese{½%cup}. Roast until veggies are browned and tender, ~{20%minutes} to ~{25%minutes}.

Meanwhile, pat @beef tenderloin filets{20%oz} dry with @paper towels{}; season all over with salt and pepper. Heat a large drizzle of olive oil in a #large pan{} over medium-high heat. Add beef and cook to desired doneness, ~{4%minutes} to ~{7%minutes} per side. Transfer to a plate to rest.

Heat another drizzle of olive oil in same pan over medium-high heat. Add shallot and a pinch of salt and pepper. Cook until fragrant, ~{1%minutes} to ~{2%minutes}. Add tomatoes and cook, stirring, until slightly softened, ~{1%minutes} to ~{2%minutes}. Stir in @balsamic vinegar{10%tsp}, @beef stock concentrate{2%unit}, and @water{¼%cup} (⅓ cup water for 4 servings). Simmer until slightly thickened and saucy, ~{3%minutes} to ~{4%minutes}. Turn off heat. Stir in 1 TBSP @butter{1%tbsp} and any resting juices from beef.

Divide Brussels sprouts, potatoes, and beef between plates. Top beef with pan sauce and serve.