---
title: Beef Tenderloin with Braised Parsnips
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/beef-tenderloin-with-braised-parsnips-6317a08bd89b3fe19b03b7e5
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Medium
allergens:
  - Wheat
  - Milk
tags:
  - Beef
  - Fall
  - Date Night
  - Braised
  - Elegant
rating: 4.5
rating_count: 489
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: The braising liquid created a delicious sauce, and many found the veggies amazing.
  - theme: Suggestions
    text: Consider adjusting cooking time for more tender beef and sear well for optimal texture.
image: "https://images.recipes.furrysalamander.com/beef-tenderloin-with-braised-parsnips.avif"
---

In a #small pot{}, combine @chicken stock concentrate{2%tbsp}, @honey{2%tbsp}, half the @white wine vinegar{1%tbsp}, half the @sage{4%leaves}, @water{1¼%cup}, @cinnamon{¼%tsp}, @salt{1%tsp}, and a pinch of @black pepper{1%tsp}. Add @butter{4%tbsp} and warm over medium heat until melted.

While braising liquid heats, wash and dry produce. Trim, peel, and halve @parsnip{2%pieces} lengthwise; cut on a diagonal into ¾-inch-thick pieces. Trim, peel, and cut @carrot{2%pieces} on a diagonal into ½-inch-thick pieces. Position the flat side of your knife over @garlic{3%cloves}. Using the heel of your hand, carefully hit the flat of the blade 1-2 times to smash garlic; remove peel and discard.

Once butter has melted in pot with braising liquid, add parsnips, carrots, and garlic; partially cover pot with a lid. Continue to cook over medium heat ~{10%minutes}. Reduce heat to medium low. Cook until veggies are tender and easily pierced with a fork, ~{15%minutes} more.

While veggies braise, in a #large bowl{}, combine half the @dijon mustard{1%tbsp}, remaining white wine vinegar, @olive oil{2½%tbsp}, @sugar{¼%tsp}, salt, and pepper. Whisk to combine. Stir in @dried cranberries{2%tbsp}. Set aside, stirring occasionally, until ready to serve.

Pat @beef tenderloin steak{2%pieces} dry with paper towels and season all over with half the @bold & savory steak spice{1%tbsp}, salt, and pepper. Once veggies have braised 15 minutes, heat a drizzle of @cooking oil{1%tbsp} in a #large pan{} over medium-high heat. Add beef and cook to desired doneness, ~{4%minutes} per side. Turn off heat; transfer to a cutting board to rest ~{5%minutes}. Slice beef against the grain. Wash out pan.

Return same pan to stovetop over medium-high heat. Add ⅓%cup braising liquid from pot and bring to a simmer. Cook until reduced and thickened, ~{2%minutes}. Remove from heat; stir in 1%tbsp butter until melted. Taste and season with salt and pepper.

To bowl with dressing, add @mixed greens{2%cups}, @croutons{½%cup}, and half the @parmesan cheese{¼%cup}; toss to coat. Taste and season with salt and pepper if desired. Using a #slotted spoon{}, remove braised veggies from pot; divide between plates. Arrange steak and salad on the side. Spoon sauce over steak; sprinkle salad with remaining parmesan cheese. Serve.