Beef Tenderloin and Shallot Pan Sauce
with Garlic Herb Creamed Kale and Mashed Potatoes
Beef tenderloin is ultra-special. 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-flecked pan sauce. Like any great steak-centric meal, this dish doesn’t skimp on the sides. Fluffy chive mashed potatoes are the perfect accompaniment 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
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Dice potatoes into ½-inch pieces. (TIP: For creamier spuds, peel potatoes first.) Place in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes. Reserve ⅓ cup potato cooking liquid, then drain and return potatoes to pot.
Meanwhile, remove and discard any large ribs from kale; chop leaves into 1-inch pieces, if necessary. 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 has wilted and is very tender, 4-5 minutes. Season with salt and pepper. Turn off heat, keeping kale in pan.
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 another drizzle of oil in same pan over medium-high heat. Add shallot and cook, stirring, until softened and fragrant, 1-2 minutes. Stir in demi-glace and ¼ cup water (⅓ 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.
To pot with potatoes, add 1 packet sour cream and 1 TBSP plain butter (for 4 servings, use 2 packets sour cream and 2 TBSP plain butter). Mash over medium-low heat, adding reserved potato cooking liquid as necessary until smooth and creamy. Stir in half the chives; season generously with salt and pepper.
Return pan with kale to medium heat; stir until warmed through. Stir in remaining sour cream and garlic herb butter. Season with salt and pepper. Divide kale, potatoes, and beef between plates. Drizzle beef with sauce. Garnish with remaining chives.
