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
tablespoon
Sour Cream
(Contains: Milk)
ounce
Kale
ounce
Beef Tenderloin Steak
unit
Delicata Squash
unit
Beef Demi-Glace
(Contains: Milk)
ounce
Chives
tablespoon
Garlic Herb Butter
(Contains: Milk)
unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
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.
