with Truffled Mashed Potatoes and Green Bean Amandine
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
(Contains Tree Nuts)
Beef Tenderloin Filets
(Contains Tree Nuts)
Not included in your delivery
Preheat oven to 425 degrees. Wash and dry all produce. Peel and dice potatoes into 1/2-inch pieces. Place in a medium pot with a big pinch of salt and enough water to cover by 2 inches. Boil until easily pierced by a knife, 12-15 minutes. Drain and return to pot.
Transfer peppercorns to a small resealable bag. Using a mallet or heavy pan, crush peppercorns until coarsely ground. Finely chop parsley. Halve or peel, and finely chop shallot. Toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until tender, 12-15 minutes.
While green beans roast, pat steak 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 steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; remove from pan and transfer to a cutting board to rest. Loosely cover with foil to keep warm. Wash out pan.
Heat another drizzle of oil in same pan over medium-low heat. Add shallot and cook, stirring until softened, 1-2 minutes. Stir in demi-glace, 1/4 cup of water (1/2 cup for 4 servings) and 1/4 tsp crushed peppercorns (use more or less to taste). Bring to a boil, then lower heat and simmer until reduced, 2-3 minutes. Turn off heat; stir in 1 TBSP butter and half the sour cream. Taste and season with salt and pepper.
Add 1/2 tsp truffle oil and remaining sour cream to pot with drained potatoes (we sent extra oil- use more or less to taste). Mash with a potato masher or fork until smooth. Taste and season with salt and pepper. TIP: For extra-creamy potatoes, stir in a splash of milk.
Thinly slice steak against the grain. Toss green beans with almonds. Divide mashed potatoes, green beans, and steak between plates. Top steak and potatoes with sauce. Garnish with parsley.