Beef Tenderloin and Balsamic Steak Sauce

Beef Tenderloin and Balsamic Steak Sauce

with Sour Cream & Chive Mashed Potatoes and Roasted Broccoli

Gourmet Plus
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If nothing says “date night” like a juicy steak, then this dish is the equivalent of getting down on one knee. Here, melt-in-your-mouth beef tenderloin is seared and then drizzled with a rich balsamic pan sauce (cue the swoons). On the side, there’s crisp roasted broccoli and creamy chive-flecked mashed potatoes. No matter who you cook this for, we have a good feeling they’ll be quite smitten.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

8 ounce

Broccoli Florets

¼ ounce


2 tablespoon

Sour Cream


10 ounce

Beef Tenderloin

1 unit

Beef Demi-Glace


5 teaspoon

Balsamic Vinegar

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2469 kJ
Calories590 kcal
Fat29 g
Saturated Fat14 g
Carbohydrate45 g
Sugar9 g
Dietary Fiber7 g
Protein39 g
Cholesterol135 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Large Pan
Paper Towel
Potato Masher
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces (no need to peel). If necessary, cut broccoli florets into 1-inch pieces. Mince chives.


Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and add sour cream, half the chives, and 1 TBSP butter (2 TBSP for 4 servings). Mash, adding splashes of reserved cooking liquid as needed, until smooth and creamy; season with salt and pepper. Cover to keep warm.


While potatoes cook, toss broccoli on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast, tossing halfway through, until browned and slightly crispy, 15-20 minutes.


Meanwhile, pat beef dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook until a crust begins to form, 4-7 minutes per side. Remove from heat; set beef aside to rest. Wipe out pan.


Add half the vinegar (use the rest however you like), demi-glace, and ¼ cup water (⅓ cup for 4 servings) to same pan over medium-high heat. Bring to a simmer and cook until thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.


Divide beef, broccoli, and potatoes between plates. Drizzle beef with sauce. Garnish with remaining chives.