Beef Tenderloin au Poivre

Name: Beef Tenderloin au Poivre with Roasted Potatoes & Green Beans
Total time: 40 min
Yield: 2
Cuisine: North America
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; 4 teaspoon Vegetable Oil; 2 tablespoon Butter; Salt; Pepper

with Roasted Potatoes & Green Beans

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If nothing says “date night” like a juicy steak, then this dish is the equivalent of getting down on one knee. Beef tenderloin is pan-seared until it’s perfectly tender and forms a delectable crust (cue the swoons). But it doesn’t stop there: A rich, buttery sauce flecked with freshly cracked black peppercorns amps up the savory notes in the beef. On the side, there’s delicately crisp green beans and roasted potatoes. No matter who you cook this for, we have a good feeling they’ll be quite smitten.

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

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

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon

Butter

Salt

Pepper

Nutrition Values

/ per serving

Calories580 kcal

Fat29 g

Saturated Fat12 g

Carbohydrate45 g

Sugar10 g

Dietary Fiber8 g

Protein37 g

Cholesterol120 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

•Plastic Bag

•Rolling Pin

•Baking Sheet

•Medium Pan

•Paper Towel

Instructions

• Adjust rack to top position (top and bottom positions for 4 servings) 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-bottomed pan. Thinly slice chives.

• Toss potatoes on a baking sheet with a large drizzle of oil and a big pinch of salt and pepper. • Roast on top rack until lightly browned, 10 minutes (you’ll add more to the sheet then).

• Once potatoes are lightly browned, push to one side of sheet. • Carefully toss green beans on empty side with a drizzle of oil and a pinch of salt and pepper. (For 4 servings, leave potatoes roasting and add green beans to a second sheet; roast on bottom rack.) • Return to oven until veggies are browned and tender, 10-15 minutes more.

• While veggies roast, 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; 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 minute. • Add demi-glace, ¼ cup water (1⁄3 cup for 4 servings), ½ tsp crushed peppercorns (1 tsp for 4), and any resting juices from beef. (Be sure to measure peppercorns.) Simmer until slightly thickened, 2-3 minutes. • Turn off heat. Stir in another 1 TBSP butter (2 TBSP for 4) and half the chives. Season with salt and more peppercorns if desired.