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Beef Tenderloin Au Poivre

Beef Tenderloin Au Poivre

with Roasted Potatoes and Green Beans

Gourmet Plus
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Au Poivre is a staple on french bistro menus for a reason, it’s delicious! This dish may sound fancy but It’s simply a peppercorn crusted steak that is seared, creating a delicious zingy crust that pairs perfectly with the juicy meat. Then it's topped with an elegant peppery sauce that is rich with flavor from our demi-glace and finished with butter. Served with golden potato wedges and roasted green beans, it's a complete elegant meal. Bonus points for making you feel like you just landed in Pari!

Tags:Spicy
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

6 ounce

Green Beans

1 unit

Shallot

1 tablespoon

Black Peppercorns

¼ ounce

Chives

10 ounce

Beef Tenderloin

1 unit

Beef Demi-Glace

(ContainsMilk)

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate49 g
Sugar10 g
Dietary Fiber7 g
Protein38 g
Cholesterol125 mg
Sodium580 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
Utensilsarrow down iconarrow down icon
Plastic Bag
Baking Sheet
Medium Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim green beans, if necessary. Halve, peel, and mince shallot until you have 2 TBSP. Place peppercorns in a zip-close bag; crush with a rolling pin or a heavy pan. Thinly slice chives.

2

Toss potatoes on a baking sheet with a large drizzle of oil and a large pinch of salt and pepper. Roast on top rack until lightly browned, about 15 minutes (we’ll add more to the sheet then).

3

Once potatoes have roasted 15 minutes, remove baking sheet from oven. (For 4 servings, leave potatoes roasting and add green beans to a second sheet.) Carefully push potatoes to one side. Carefully toss green beans on opposite side of sheet with a drizzle of oil and a pinch of salt and pepper. Continue roasting until veggies are browned and tender, 10-15 minutes.

4

Meanwhile, 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, 3-6 minutes per side. Turn off heat; transfer to a plate and let rest for 5 minutes. Wash out pan.

5

Melt 1 TBSP butter in same pan over medium heat. Add minced shallot and cook, stirring, until slightly softened, 1-2 minutes. Add demi-glace, ¼ cup water (⅓ cup for 4 servings), and 1 tsp crushed peppercorns (be sure to measure). Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in another 1 TBSP butter (2 TBSP for 4), half the chives, and any resting juices from beef. Season with salt and more peppercorns, if desired.

6

Divide potatoes, green beans, and beef between plates. Top beef with sauce. Sprinkle with remaining chives.