Beef Tenderloin & Shallot Pan Sauce
with Garlic Herb Creamed Kale & Delicata Squash
- 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, shallot-flecked pan sauce. Like any great steak-centric meal, this dish doesn’t skimp on the sides. Sweet roasted delicata squash are the perfect accompaniment for creamy, garlicky kale—together, they add a deliciously hearty bite.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Kale
10 ounce
Beef Tenderloin Steak
1 unit
Delicata Squash
1 unit
Beef Demi-Glace
(Contains: Milk)
¼ ounce
Chives
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
5 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve squash lengthwise; scoop out seeds with a spoon and discard. (TIP: The squash skin is edible—no need to peel!) Slice crosswise into ½-inch-thick half-moons. (TIP: For easier cutting, use a cloth on top of your knife to help apply more pressure.) Toss on a baking sheet with a large drizzle of oil; rub to evenly coat. Season with salt and pepper. Arrange in an even layer. • Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, remove and discard any large stems from kale; chop leaves into 1-inch pieces. Halve, peel, and mince shallot. Thinly slice chives. • Heat a drizzle of oil in a large pan over medium heat. Add kale and a splash of water. Cook until kale is wilted and very tender, 5-7 minutes. Season with salt and pepper. Turn off heat.
• While kale cooks, pat beef* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; remove from pan and set aside to rest.
• Heat a drizzle of oil in pan used for beef over medium-high heat. Add shallot and cook, stirring, until softened and fragrant, 1-2 minutes. • Stir in demi-glace and ¼ 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 half the garlic herb butter (you’ll use the rest in the next step) until melted.
• Return pan with kale to medium heat; cook, stirring, until warmed through. Stir in sour cream and remaining garlic herb butter until melted and combined. Season with salt and pepper. • Once squash is done, carefully toss with half the chives.
• Divide kale, squash, and beef between plates. Drizzle beef with pan sauce. Garnish with remaining chives and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tender beef and delicious pan sauce, while the delicata squash was a surprising favorite for many 🍲.
- Ease of prep: Some found the timing tricky to manage all components, but most felt it was straightforward to prepare.
- Suggestions: Consider turning squash halfway through roasting to prevent burning; spinach could substitute for kale if preferred.
- Leftovers: Several mentioned the dish reheated well, with some even enjoying it more the next day.
- Portions: Some felt the kale portion was too small after cooking down; a few wanted more steak for the premium price.
Reviews from our home cooks
What the actual... WHAT?! THIS WAS SO DELICIOUS. I felt like I was at an expensive restaurant. I actually had to slow myself down because it was all so good. The shallot pan sauce was beyond. The steaks were so high quality and tender. The kale mixed with the squash was hearty and delicious. I'm just kind of shocked that I cooked this.
Delicious combination of flavors and textures. I was skeptical about the kale, but it turned out great. Instructions weren't clear about whether to wash the chopped, bagged kale, so I did it anyway. Delicata squash was delicious! A little hard to chop, but after poking it and microwaving it a few minutes, I was able to slice it and remove the seeds. The beef was lean and tender. I would splurge on this recipe again.
The pan sauce is wonderful on a nice cut of steak, personally I like mine rare to medium-rare. The Creamed Kale is so tasty, Kale is quickly becoming a favorite green of mine. The roasted Squash has a natural sweetness to it, which contrasts well with the more savory elements of the dish. The Squash was a little hard to cut with a regular knife, but a large serrated one will make sawing through it easy. This would pair well with a hard cider or your favorite red wine. Overall a wonderful Autumn meal.
The beef tenderloin was so tender and tasty and I Loved the Delicata Squash - that was a first! Always love the creamed kale with anything. Really liked getting the garlic and herb butter with my kit :)
This was so delicious. I'm not usually good at cooking beef tenderloin but this came out so well. Plus we had never had delicata squash and loved it. I liked learning that you don't have to peel it.
Love delicata squash-often can't find it. I was in the mood for something more than s&P and chives so I used a Vadouvan French Curry powder. The aromatics are potent when raw (I love the smell), but it drastically mellows during the roasting. The glaze really makes the beef. Tenderloin is soft, but not a very flavorful cut.
REALLY good recipes, with several caveats - we had to buy actual beef tenderloin steaks, because what you sent WAS NOT beef tenderloin. Besides that, the Delicata Squash was AMAZING! We have discovered a new side dish. We hate Kale, so we did Spinach, and it was great with the recipe, as well. Overall, we were impressed with this one, despite the crappy ingredients.
Tenderloin and sauce were delicious, but I did not like the texture or bitterness of the Kale. I wish it had been Spinach instead. The squash was interesting. I thought it was good, but I'm not sure that I like it as a side for this dish.
A split decision on this one. My wife liked it more than I did. Felt that the tenderloin wasn't as tender as I expected. Loved the delicata squash. Wish there had been a bit more of it. Overall a tasty dish, but the meat was less tender than I expected.
We were pleasantly surprised with the squash. It was our favorite part of this meal. We just thought the other flavors were ok, not great. We liked the Kale but not the strong butter/garlic flavor.
