Beef Tenderloin Au Poivre
with Roasted Potatoes and Green Beans
Au Poivre is a staple on french bistro menus for a reason, it’s delicious! This dish may sound fancy but It’s simply a peppercorn crusted steak that is seared, creating a delicious zingy crust that pairs perfectly with the juicy meat. Then it's topped with an elegant peppery sauce that is rich with flavor from our demi-glace and finished with butter. Served with golden potato wedges and roasted green beans, it's a complete elegant meal. Bonus points for making you feel like you just landed in Pari!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
6 ounce
Green Beans
1 unit
Shallot
1 tablespoon
Black Peppercorns
¼ ounce
Chives
10 ounce
Beef Tenderloin Filets
1 unit
Beef Demi-Glace
(Contains Milk)
Not included in your delivery
4 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim green beans, if necessary. Halve, peel, and mince shallot until you have 2 TBSP. Place peppercorns in a zip-close bag; crush with a rolling pin or a heavy pan. Thinly slice chives.
Toss potatoes on a baking sheet with a large drizzle of oil and a large pinch of salt and pepper. Roast on top rack until lightly browned, about 15 minutes (we’ll add more to the sheet then).
Once potatoes have roasted 15 minutes, remove baking sheet from oven. (For 4 servings, leave potatoes roasting and add green beans to a second sheet.) Carefully push potatoes to one side. Carefully toss green beans on opposite side of sheet with a drizzle of oil and a pinch of salt and pepper. Continue roasting until veggies are browned and tender, 10-15 minutes.
Meanwhile, 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, 3-6 minutes per side. Turn off heat; transfer to a plate and let rest for 5 minutes. Wash out pan.
Melt 1 TBSP butter in same pan over medium heat. Add minced shallot and cook, stirring, until slightly softened, 1-2 minutes. Add demi-glace, ¼ cup water (⅓ cup for 4 servings), and 1 tsp crushed peppercorns (be sure to measure). Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in another 1 TBSP butter (2 TBSP for 4), half the chives, and any resting juices from beef. Season with salt and more peppercorns, if desired.
Divide potatoes, green beans, and beef between plates. Top beef with sauce. Sprinkle with remaining chives.
