Beef Tenderloin with Tangy Shallot Sauce
plus Crispy Fingerlings & Broccoli Salad
Fancy pantsy, but easy peasy, this meal is dressed to impress for a weekend celebration or a weeknight treat. For your consideration: We’ve got a super tender cut of beef with a tangy-sweet shallot sauce and a side of crispy fingerling potatoes plus a roasted broccoli and mixed greens salad with a bright pickled shallot dressing. Get out the cloth napkins for a luxe experience!
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
Fingerling Potatoes
10 ounce
Beef Tenderloin Filets
8 ounce
Broccoli Florets
1 unit
Shallot
5 teaspoon
Red Wine Vinegar
2 teaspoon
Dijon Mustard
2 unit
Chicken Stock Concentrate
2 unit
Plum Jam
2 ounce
Mixed Greens
Not included in your delivery
1 tablespoon
Cooking Oil
1 teaspoon
Sugar
3 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve potatoes lengthwise. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain well and return potatoes to pot. • Meanwhile, cut broccoli into bite-size pieces if necessary. Halve, peel, and thinly slice shallot; finely chop a few slices until you have 1½ tsp (2½ tsp for 4 servings).
• While potatoes cook, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
• Pat beef* dry with paper towels and season generously 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. • Turn off heat; transfer to a cutting board. (TIP: Cover with foil to keep warm.) Rinse and wipe out pan.
• Meanwhile, in a small microwave-safe bowl, combine half the vinegar (you’ll use more later), 1 tsp sugar (2 tsp for 4 servings), ½ tsp water (1 tsp for 4), salt, and pepper. Stir in sliced shallot, then cover with plastic wrap. Microwave for 1 minute. Remove plastic wrap and transfer 1 TBSP pickling liquid (2 TBSP for 4) to a separate small bowl. • To bowl with pickling liquid, whisk in mustard and 2 TBSP olive oil (4 TBSP for 4). Season dressing with salt and pepper to taste.
• Add 1 TBSP olive oil (2 TBSP for 4 servings) to pot with drained potatoes. Place pot over medium-high heat and cook, stirring, until potato skins are crisp and browned, 3-5 minutes. (For 4, you may need to work in batches.) • Turn off heat; season with salt and pepper.
• Heat a drizzle of oil in pan used for beef over medium heat. Add chopped shallot and cook, stirring, until softened, 1-2 minutes. • Stir in jam, stock concentrates, remaining vinegar, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer; cook, stirring occasionally, until slightly thickened, 2-3 minutes. • Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper to taste.
• In a medium bowl, combine mixed greens, broccoli, pickled shallot (draining first), and as much dressing as you like. • Thinly slice beef against the grain. • Divide beef, potatoes, and salad between plates. Spoon sauce over beef and serve.
Beef is fully cooked when internal temperature reaches 145°.
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