Beef Tenderloin & Balsamic Steak Sauce
with Chive Mashed Potatoes & Roasted Broccoli
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.
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
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
Utensils
Cooking Steps
• 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.
• Divide beef, broccoli, and mashed potatoes between plates. Drizzle beef with sauce. Garnish with remaining chives and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tender, flavorful beef, though some found the balsamic sauce too strong or vinegary 🍖.
- Ease of prep: Most found it easy to make, with clear instructions helping even first-time steak cooks succeed.
- Suggestions: Consider adjusting salt to taste; some preferred the steak without sauce or with a different glaze.
- Portions: Several felt the steak portions were too small for the premium price, especially for hungry eaters.
- Sides: Roasted broccoli and chive mashed potatoes were hits, though some wanted more potato variety.
