Beef Tenderloin & Shallot Pan Sauce

Name: Beef Tenderloin & Shallot Pan Sauce with Garlic Herb Creamed Kale & Delicata Squash
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Delicata Squash; 4 ounce Kale; 1 unit Shallot; ¼ ounce Chives; 10 ounce Beef Tenderloin Filets; 1 unit Beef Demi-Glace; 2 tablespoon Garlic Herb Butter; 4 tablespoon Sour Cream; 5 teaspoon Cooking Oil; Salt; Pepper

with Garlic Herb Creamed Kale & Delicata Squash

Recipe Development TeamPublished on September 15, 2021

4.2

(1K)

Get Free Steak + 10 Free Meals

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.

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

1 unit

Delicata Squash

4 ounce

Kale

1 unit

Shallot

¼ ounce

Chives

10 ounce

Beef Tenderloin Filets

1 unit

Beef Demi-Glace

(Contains: Milk)

2 tablespoon

Garlic Herb Butter

(Contains: Milk)

4 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

5 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories640 kcal

Fat38 g

Saturated Fat16 g

Carbohydrate50 g

Sugar18 g

Dietary Fiber6 g

Protein38 g

Cholesterol140 mg

Sodium600 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

•Large Pan

•Medium Pan

•Paper Towel

Instructions

• 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.