Beef Tenderloin & Shallot Pan Sauce
with Garlic-Herb Creamed Kale & Mashed Potatoes
- Milk
Beef tenderloin is ultra-special (it’s the same cut as filet mignon!). 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 pan sauce. Like any great steak-centric meal, this dish doesn’t skimp on the sides. Fluffy chive mashed potatoes are ideal for catching any extra sauce, while creamy, garlicky kale adds a deliciously hearty bite.
Ingredients
4.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
4 ounce
Kale
10 ounce
Beef Tenderloin Steak
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
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Dice potatoes into ½-inch pieces. (TIP: For smoother spuds, peel potatoes first.) Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1⁄3 cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.
• 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 later) until melted.
• To pot with drained potatoes, add one packet sour cream (two packets for 4 servings) and 1 TBSP plain butter (2 TBSP for 4). Mash over medium-low heat until smooth and creamy, adding splashes of reserved potato cooking liquid if needed. • Stir in half the chives; season generously with salt and pepper.
• Return pan with kale to medium heat; cook, stirring, until warmed through. Stir in remaining sour cream and remaining garlic herb butter. Season with salt and pepper. • Divide kale, mashed potatoes, 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 flavorful shallot pan sauce, though some found it too salty or sweet 🍲.
- Ease of prep: Several noted it was more time-consuming than expected, but worth the effort for a restaurant-quality meal.
- Suggestions: Consider tenderizing the beef before cooking; adjust salt in the sauce to taste.
- Leftovers: The creamed kale was a surprise hit for many, even kale skeptics; some wished for a larger portion.
- Portions: Some felt the beef portions were too small or uneven for the premium price.
Reviews from our home cooks
I love the creamed kale and never knew it was so easy to make. The beef tenderloins came out perfect and the mashed potatoes were very good as well. I really enjoyed making this meal.
Another fabulous tenderloin, the pan sauce was terrific. I do not like Kale, but I keep trying it. I liked it better than other times I've tried it...maybe one day I will actually enjoy, but in the meantime, the rest of the plate was the bomb!
I've never eaten kale like this before. It was so good. The steak was tender and very yummy. I loved the shallot pan sauce.
It was great! I threw a little fig jam into the shallot sauce. The beef tenderloin was excellent, melt in your mouth!
Kale was a little dry, but the recipe made it actually tasty! The meat was very good and we enjoyed the shallot pan sauce very much!
The beef tenderloin was great and we loved the shallot pan sauce. The shrimp scampi also was enjoyable. Will definitely order these again.
The tenderloin was incredibly delicious! We felt the pan sauce was a bit overpowering so next time we will drizzle on less.
Creaming kale by adding sour cream gilds the lily imho. Also not sold on sour cream as a creamer for mashed potatoes, though many people love this. Everyone loved the shallot based sauce, though, and my only comment (again) is that whoever the tenderloins are badly butchered - uneven shapes, and tendony threads within them really disappoint those looking for a good old steak experience.
Third meal to cook. Again sauce seemed not worth it so didn't make it. Good call. Didn't use the sour cream in potatoes. Used the garlic butter instead. Marinated meat in melted garlic butter and grilled not stir fried. Cooked kale in garlic butter shallots and some of the beef concentrate. All in all good meal!
I have never had garlic herb creamed kale! Keeper! I have a keto eater, so I also made a side of mashed cauliflower using the same method of the potatoes! WINNER!
