Beef Tenderloin Au Poivre
with Roasted Potatoes and Green Beans
- Milk
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!
Ingredients
12 ounce
Yukon Gold Potatoes
6 ounce
Green Beans
1 unit
Shallot
1 tablespoon
Black Peppercorns
¼ ounce
Chives
10 ounce
Beef Tenderloin Filets
1 unit
Beef Demi-Glace
(Contains: Milk)
Not included in your delivery
4 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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.
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).
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.
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.
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.
Divide potatoes, green beans, and beef between plates. Top beef with sauce. Sprinkle with remaining chives.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tender, flavorful beef and delicious sauce, though some found the peppercorns overpowering 🍲.
- Ease of prep: Generally easy to make, though some struggled with crushing peppercorns or found the multiple steps time-consuming.
- Suggestions: Consider steaming green beans instead of roasting for more crunch; reduce cooking time for a perfect medium-rare steak.
- Portions: Some felt the steak portions were small for the premium price; a few wanted more green beans and fewer potatoes.
- Sauce: The au poivre sauce was a highlight for many, with rich flavor that complemented the beef beautifully.
Reviews from our home cooks
All I can say is THANK YOU. The tenderloin was the most tender we have ever eaten in our lives. The Green Beans were also the best/freshest we ever had...they could pop in our mouths. This is the BEST you have delivered in over 4 years with you.
Tender delicious steak with a fabulous sauce. Why do i never make sauce on my own? Sauce makes it special. The potatoes were crispy and hot. And who knew roasting green beans was even a thing? #LOVE
My very FAVORITE MEAL! The potatoes prep so delicious! The fresh green beans were MARVELOUS... best taste! The steak was like a premiere Filet mignon! So tender! And cooking instructions were perfect for exactly how we love our meat! All the Best! Thank you👏👏
This was soooo good. The meat was super tender and the au Poivre sauce was rich and tasty. Really enjoyed it!
To start out with it's a good thing the recipes are on line because the instruction card I got for this meal was for a chicken dish I didn't order. The meal was good and was glad to see the green beans were in good shape. The fresh herbs were good in this dish one of my other dishes the parsley and some of the chives were bad and needed to be tossed out. Was surprised the roasted potatoes were not seasoned in some way instead of bland but they still tasted good. This wasn't the best box this week. We weren't fond of the onion sauce and feel the peppercorns should have been ground to at least medium.
Thanks for the great recipes. In our dinner for 4, the tenderloin (my husband said his was tough), green beans and potatoes were quite good. However, the demi-glaze was a bit too sweet, not the same as what we had before to make the same dish. What was sent with the previous recipe was much better.
The beef was very tender, and the sauce was delicious. I steamed the green beans because roasting them dries them out.
Green beans were dry and tough. I may have cooked them too long. Potato was awesome. Tenderloin was pretty good, but we are spoiled with the tenderness of our local supplier. Overall good.
Again, your sauce makes the difference. I steamed my green beans rather than roasting and tossed with olive oil and dash of salt. This added a little more crunch and bright green color to the beans. I am a fan of more veggies on the side
This was a perfect Saturday date night meal. The steak and sauce were super spicy and tasty as well as the potatoes and green beans. In love!
