Beef Tenderloin and Balsamic Steak Sauce
with Sour Cream & Chive Mashed Potatoes and Roasted Broccoli
- Milk
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.
Ingredients
12 ounce
Yukon Gold Potatoes
8 ounce
Broccoli Florets
¼ ounce
Chives
2 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Beef Tenderloin Filets
1 unit
Beef Demi-Glace
(Contains: Milk)
5 teaspoon
Balsamic Vinegar
Not included in your delivery
2 teaspoon
Olive Oil
1 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tender, flavorful beef and delicious balsamic sauce, though some found the sauce too vinegary 🍲.
- Ease of prep: Customers appreciated the clear instructions and found this fancy-looking meal surprisingly easy to make.
- Suggestions: Consider adjusting salt to taste in the sauce; some preferred grilling the steak instead of pan-frying.
- Portions: Several mentioned the steak portions were smaller than expected for a premium meal.
- Leftovers: The mashed potatoes and roasted broccoli were highlights, with many enjoying the new way to prepare broccoli.
Reviews from our home cooks
My husband always grills the steaks. This was literally the first time I cooked beef tenderloin myself, ever. And, I've been married for 32 years! The steak came out PERFECT! It was so good. (And, I don't really like beef.) The sauce was amazing. Instead of mash potatoes we did the cubed roasted potatoes and microwave broccoli. Definitely worth the extra cost!
Beef was tender and delicious, the veggies were easy to make and tasty as well. I used a ricer for my potatoes instead of a masher for a smoother texture. The acidity from the balsamic sauce was a nice compliment to the beef.
Delicious steak! Tenderloin has become our favorite. We've started eating smaller portions, so this is just the right size. We'd never had roasted broccoli. We both loved it and I'll be making it this way from now on. I chose not to do mashed potatoes. Since I was already going to be using the oven, I cut the potatoes in small chunks, tossed with olive oil, pepper, and seasoned salt and put them in the oven before I started anything else. They were crispy on the outside and soft and tender inside. Much less work and less clean up than mashed. Yummy!
Wonderful cut of steak. The potatoes came out creamy and flavorful and the broccoli was nicely seasoned with a small amount of char. Sauce was a little runnier than I like, but that was probably on my end.
Excellent. I would recommend adding a touch of milk to the potatoes to make them even creamier, and add the steaks to the oven for a minute or two to form a crust. Really good recipe, and the balsamic reduction made the meat extra tasty.
Super tasty and easy to make. The roasted broccoli and smashed potatoes were great. The glaze on the steak was tangy and sweet! So good
This was Americana on a dinner dish! The balsamic steak sauce took it up a notch to gourmet. Taters were creamy and comfort food rated. Looking for a meal that will make you feel down home with a flair, this is it.
Wonderful tenderloin and so flavorful with the sauce! Roasted broccoli is a different take on a classic veggie - crunchy and savory - it melts in your mouth!
That was the best steak I've had in years, and the sour cream and chive for mashed potatoes was superb.
Didn't like the roasted broccoli flavor or the balsamic glaze but the potatoes were tasty and that steak was cooked perfectly according to your instructions.. like best steak I've ever had status!
