Pan-Seared Beef Tenderloin
with Cherry Balsamic Sauce
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
6 unit
Beef Tenderloin Filets
1 unit
Shallot
¾ teaspoon
Rosemary Leaves
5 teaspoon
Balsamic Vinegar
1 unit
Beef Demi-Glace
(Contains Milk)
2 unit
Cherry Preserves
Not included in your delivery
1 tablespoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
PREP: About 30 minutes before you’re ready to cook, remove beef* from the fridge and allow to come to room temperature. Pat dry with paper towels. Meanwhile, halve, peel, and mince shallot. Strip rosemary leaves from stems until you have ¾ tsp; mince leaves (save a few whole sprigs for garnish).
COOK: Generously season beef all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Once oil is shimmering, add beef and cook until browned on first side, 4-6 minutes. Flip and cook to desired doneness, 3-6 minutes more. Turn off heat; remove beef from pan and set aside to rest. Leaving browned bits in the bottom of the pan, carefully pour out any excess fat.
WHISK: Heat a drizzle of oil in same pan over medium heat. Add shallot and minced rosemary; cook until fragrant, 1 minute. Whisk in vinegar, demi-glace, preserves, and ⅓ cup water. Bring to a simmer and cook until thickened, 3-5 minutes. Remove pan from heat. Stir in 2 TBSP butter until melted. Season with salt and pepper.
FINISH: Arrange beef on a serving platter (or divide between plates) and top each filet with a spoonful of sauce. Serve remaining sauce on the side. Garnish with reserved rosemary sprigs.
