Beef Tenderloin & Garlic Herb Pan Sauce

Name: Beef Tenderloin & Garlic Herb Pan Sauce with Asparagus & Basil Roasted Potatoes
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 6 ounce Asparagus; 1 unit Red Onion; ¼ ounce Chives; 10 ounce Beef Tenderloin Filets; 1 unit Beef Demi-Glace; 2 tablespoon Garlic Herb Butter; 4 teaspoon Cooking Oil; Salt; Pepper; 5 teaspoon Basil Oil

with Asparagus & Basil Roasted Potatoes

Recipe Development TeamPublished on July 26, 2022

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Beef tenderloin is ultra-special. True to its name, this cut is luxuriously tender—perfect for impressing your dinner companion (and yourself). Here, it’s seared to develop a deep brown crust and then drizzled with a rich garlic herb pan sauce. Like any great steak-centric meal, this dish doesn’t skimp on the sides. Roasted potatoes with basil oil are the perfect hearty accompaniment for scooping up any extra sauce, while tender asparagus adds a delicious bite.

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 Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

6 ounce

Asparagus

1 unit

Red Onion

¼ ounce

Chives

10 ounce

Beef Tenderloin Filets

1 unit

Beef Demi-Glace

(Contains: Milk)

2 tablespoon

Garlic Herb Butter

(Contains: Milk)

5 teaspoon

Basil Oil

Not included in your delivery

4 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories600 kcal

Fat31 g

Saturated Fat13 g

Carbohydrate46 g

Sugar8 g

Dietary Fiber5 g

Protein37 g

Cholesterol120 mg

Sodium590 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

•Baking Sheet

•Aluminum Foil

•Large Pan

•Paper Towel

Instructions

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes. Toss with a drizzle of basil oil to taste.

• While potatoes roast, trim and discard woody bottom ends from asparagus. Halve and peel onion; mince one half (all for 4 servings). Thinly slice chives.

• Toss asparagus on a second baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until tender and lightly browned, 10-12 minutes. • Remove from oven and immediately toss with half the garlic herb butter (you’ll use the rest later). Cover with foil to keep warm.

• While asparagus roasts, 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 to desired doneness, 4-7 minutes per side. • Remove from pan and set aside to rest.

• Heat a drizzle of oil in pan used for beef over medium-high heat. Add minced onion and cook, stirring, until softened and fragrant, 1-2 minutes. • Stir in demi-glace and 1⁄4 cup water (1⁄3 cup for 4 servings), scraping up any browned bits from bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced by half, 2-3 minutes. • Turn off heat; stir in remaining garlic herb butter.