Beef Tenderloin & Garlic Herb Pan Sauce
with Asparagus & Basil Roasted Potatoes
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.
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
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
Utensils
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.
• Divide asparagus, potatoes, and beef between plates. Drizzle beef with pan sauce. Garnish with chives and serve.
