Beef Tenderloin & Garlic Herb Pan Sauce
with Asparagus & Basil Roasted Potatoes
- Milk
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.
Ingredients
1 unit
Red Onion
12 ounce
Potatoes
6 ounce
Asparagus
10 ounce
Beef Tenderloin Steak
1 unit
Beef Demi-Glace
(Contains: Milk)
5 teaspoon
Basil Oil
¼ ounce
Chives
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tender, flavorful steak, though some found the sauce divisive; potatoes and asparagus were generally well-received.
- Ease of prep: Instructions were easy to follow, but cooking times varied; some struggled to get consistent results with differently sized steaks.
- Suggestions: Consider grilling the steak and veggies; try adding extra herbs or seasoning to boost flavor in the potatoes and sauce.
- Portions: Several wanted more asparagus; steak sizes were inconsistent, with some finding the portions too small for a premium meal.
- Meat quality: Some praised the tenderness, while others found the beef tough or fatty; quality seemed inconsistent across orders.
Reviews from our home cooks
Everything tonight was perfect! I received 2 good filets, beautifully fresh asparagus complemented by the roasted potatoes. I did not use the herb butter on the asparagus because we prefer it just steamed with salt and pepper. I also don't use the demi-glace. We really don't like the taste of it. I used a bit of water to deglaze the pan and added Worcestershire sauce and plenty of fresh cracked pepper.
The tenderloin, sauce, and asparagus were perfect! Because I get so tired of the roasted potatoes with so many meals, I changed it and used the chives and some butter and sour cream to make sour cream and chive mashed potatoes. You should try it!
Our favorite meal of all time!! The garlic herb pan sauce was delicious and paired so well with asparagus & potatoes.
The meat was super tender & the sauce delicious. We've received 2 meals with asparagus, all the bunches have been quite thin & the tops burned easily in the oven.
There's not many meals better than steak and potatoes. Potatoes and asparagus were tasty, and the steak was tender. The sweet flavor from the sauce was an unexpected surprise but that made it more unique/special.
We both thought it was ok. For the upcharge I want it really good. I love the basil oil on potatoes and the butter on the asparagus. Not fond of the pan sauce though. Steak was tender. I think it is the demi glaze we did not care for. Will use beef stock IF I order it again. There are other steak meals we enjoyed so much more. If it would not have been an upcharge I would have given it a 3 star rating
Wasn't super impressed given the price. Still no seasoning for the potatoes. Also why cook something in oil and then just put the butter in afterwards?? I pan fried the asparagus in the garlic butter instead of the other way and it was perfect. Didn't love the sauce much either.
Sauce is better on the potatoes than the beef. Don't over cook the asparagus!
YUM! Made this tonight. The beef was perfect. The asparagus fabulous and the potatoes were delicious. Amazing again.
This was a tasty meal, but there was gristle in the meat, and that was a turn off for us. Other than that, the meat was tender and the asparagus and potatoes great.
