Beef Tenderloin & Balsamic Steak Sauce
with Chive Mashed Potatoes & Roasted Asparagus
If nothing says “date night” like a juicy steak, then this dish is the equivalent of getting down on one knee. Here, melt-in-your-mouth beef tenderloin (the same cut as filet mignon!) is seared and then drizzled with a rich balsamic pan sauce (cue the swoons). On the side, there’s crisp roasted asparagus and creamy chive-flecked mashed potatoes. No matter who you cook this for, we have a good feeling they’ll be quite smitten.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
6 ounce
Asparagus
¼ ounce
Chives
1.5 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Beef Tenderloin Filets
1 unit
Beef Demi-Glace
(Contains Milk)
5 teaspoon
White Balsamic Vinegar
Not included in your delivery
1 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Mince chives. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces.
• Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. • Return potatoes to pot and add sour cream, half the chives, and 1 TBSP butter (2 TBSP for 4 servings). Mash, adding splashes of reserved cooking liquid as needed, until smooth and creamy. Season with salt and pepper. Cover to keep warm.
• While potatoes cook, toss asparagus on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on middle rack until tender and lightly browned, 10-12 minutes.
• Meanwhile, pat beef* dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Remove from heat; transfer beef to a plate to rest. Wipe out pan.
• Add demi-glace, half the vinegar (all for 4 servings), and ¼ cup water (1⁄3 cup for 4) to pan used for beef over medium-high heat. Bring to a simmer and cook until thickened, 2-3 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• Divide beef, asparagus, and mashed potatoes between plates. Drizzle beef with sauce. Garnish with remaining chives and serve.
Beef is fully cooked when internal temperature reaches 145°.
