Beef Tenderloin & Brown Butter Veggies
& 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 Gruyère mashed potatoes and roasted carrots and parsnips tossed with nutty brown butter. Team Add Butter to Everything!
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
9 ounce
Carrots
1 unit
Parsnip
1 unit
Shallot
¼ ounce
Parsley
6.75 ounce
Milk
(Contains Milk)
½ cup
Gruyère Cheese
(Contains Milk)
10 ounce
Beef Tenderloin Filets
1 unit
Beef Demi-Glace
(Contains Milk)
Not included in your delivery
1 teaspoon
Vegetable Oil
5 tablespoon
Butter
(Contains Milk)
Salt
Pepper
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots and parsnip on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Halve, peel, and mince shallot until you have 2 TBSP (4 TBSP for 4 servings). Finely chop parsley.
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. Bring to a boil; cook until tender, 15-20 minutes. Drain; return potatoes to pot. Mash with 1 TBSP butter until smooth, adding splashes of milk as needed. Stir in Gruyère. 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 and flecked with amber brown bits, 1-2 minutes. Turn off heat and carefully transfer to a large bowl. Wipe out pan.
Pat beef dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for butter over medium-high heat. Add beef; 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. Add minced shallot; cook until softened, 1 minute. Stir in demi-glace, ¼ cup water (⅓ cup for 4), 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 until thoroughly coated. Divide veggies, potatoes, and beef between plates. Top beef with sauce and remaining parsley. Serve.
