Beef Tenderloin & Shallot Pan Sauce
with Garlic-Herb Creamed Kale & Mashed Potatoes
Beef tenderloin is ultra-special (it’s the same cut as filet mignon!). True to its name, this cut is luxuriously tender—perfect for impressing your dinner companion (and yourself). Here, it’s seared to develop a deep brown crust and then drizzled with a rich, shallot pan sauce. Like any great steak-centric meal, this dish doesn’t skimp on the sides. Fluffy chive mashed potatoes are ideal for catching any extra sauce, while creamy, garlicky kale adds a deliciously hearty bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
4 ounce
Kale
1 unit
Shallot
¼ ounce
Chives
10 ounce
Beef Tenderloin Filets
1 unit
Beef Demi-Glace
(Contains Milk)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
6 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Dice potatoes into ½-inch pieces. (TIP: For smoother spuds, peel potatoes first.) Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1⁄3 cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.
• Meanwhile, remove and discard any large stems from kale; chop leaves into 1-inch pieces. Halve, peel, and mince shallot. Thinly slice chives. • Heat a drizzle of oil in a large pan over medium heat. Add kale and a splash of water. Cook until kale is wilted and very tender, 5-7 minutes. • Season with salt and pepper. Turn off heat.
• While kale cooks, pat beef* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; remove from pan and set aside to rest.
• Heat a drizzle of oil in pan used for beef over medium-high heat. Add shallot and cook, stirring, until softened and fragrant, 1-2 minutes. • Stir in demi-glace and ¼ cup water (1⁄3 cup for 4 servings), scraping up any browned bits from bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced by half, 2-3 minutes. • Turn off heat; stir in half the garlic herb butter (you’ll use the rest later) until melted.
• To pot with drained potatoes, add one packet sour cream (two packets for 4 servings) and 1 TBSP plain butter (2 TBSP for 4). Mash over medium-low heat until smooth and creamy, adding splashes of reserved potato cooking liquid if needed. • Stir in half the chives; season generously with salt and pepper.
• Return pan with kale to medium heat; cook, stirring, until warmed through. Stir in remaining sour cream and remaining garlic herb butter. Season with salt and pepper. • Divide kale, mashed potatoes, and beef between plates. Drizzle beef with pan sauce. Garnish with remaining chives and serve.
