Beef Tenderloin with Brown Butter Roasted Veggies
and Cheesy Mashed Potatoes
Beef tenderloin is extra special. True to its name, this cut is luxuriously tender—perfect for impressing your dinner companion (and yourself). Here, it’s seared and then drizzled with an ultra-savory shallot pan sauce. Like any great steak-centric meal, however, the sides might just steal the show. We’re serving up creamy Parmesan mashed potatoes and roasted carrots and parsnips tossed with nutty brown butter. Team Add Butter to Everything!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
3 unit
Carrots
1 unit
Parsnip
1 unit
Shallot
¼ ounce
Parsley
6.75 ounce
Milk
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
10 ounce
Beef Tenderloin Filets
1 unit
Beef Demi-Glace
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 teaspoon
Vegetable Oil
5 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. Dice potatoes into ½-inch pieces. Peel and cut carrots and parsnip into ½-inch pieces on a diagonal. Halve, peel, and mince shallot until you have 2 TBSP (4 TBSP for 4 servings). Pick parsley leaves from stems; discard stems and finely chop leaves.
Toss carrots and parsnip on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender when pierced with a fork, about 15 minutes. Drain and return to pot. Mash with 1 TBSP butter and ¼ cup milk. (TIP: Add more milk, as necessary, until smooth and creamy.) Stir in Parmesan and season with salt and pepper. Cover to keep warm.
While potatoes cook, melt 2 TBSP butter (3 TBSP for 4 servings) in a medium, preferably nonstick, pan over medium-high heat. Cook, stirring frequently, until butter is foamy on top and flecked with amber brown bits, 1-2 minutes. Turn off heat and transfer to a large bowl. Wipe out pan.
Pat beef dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in pan used for butter over medium-high heat. Add beef to pan and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a plate to rest. Wash out pan.
Melt 1 TBSP plain butter in same pan over medium-low heat. Add minced shallot and cook until softened, 1 minute. Stir in demi-glace, ¼ cup water (⅓ cup for 4 servings), and any resting juices from beef. Simmer until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP plain butter; season with salt and pepper. Add carrots, parsnip, and half the parsley to bowl with brown butter; toss to thoroughly coat. Divide veggies, potatoes, and beef between plates. Top beef with sauce and remaining parsley.
