Beef Tenderloin & Balsamic Steak Sauce

Name: Beef Tenderloin & Balsamic Steak Sauce with Chive Mashed Potatoes & Roasted Broccoli
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 8 ounce Broccoli Florets; ¼ ounce Chives; 2 tablespoon Sour Cream; 10 ounce Beef Tenderloin Filets; 1 unit Beef Demi-Glace; 5 teaspoon Balsamic Vinegar; 2 teaspoon Olive Oil; 1 teaspoon Cooking Oil; 2 tablespoon Butter; Salt; Pepper

with Chive Mashed Potatoes & Roasted Broccoli

Recipe Development TeamPublished on April 26, 2022

4.3

(5K customers rated)

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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 (the same cut as filet mignon!) 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.

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time40 minutes

Prep Time15 minutes

DifficultyHard

Ingredients

serving amount

12 ounce

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

Cooking Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories610 kcal

Fat30 g

Saturated Fat14 g

Carbohydrate48 g

Sugar9 g

Dietary Fiber5 g

Protein39 g

Cholesterol130 mg

Sodium540 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.

Utensils

•Large Pot

•Strainer

•Potato Masher

•Baking Sheet

•Large Pan

•Paper Towel

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Mince chives. Cut broccoli florets into bite-size pieces if necessary.

• 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 1⁄2 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 on top rack, 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; transfer beef to a plate to rest. Wipe out pan.

• Add demi-glace, half the vinegar (all for 4 servings), and 1⁄4 cup water (1⁄3 cup for 4) to pan used for beef 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.