Beef Tenderloin & Balsamic Steak Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Beef Tenderloin & Balsamic Steak Sauce

Beef Tenderloin & Balsamic Steak Sauce

with Chive Mashed Potatoes & Roasted Asparagus

If nothing says “date night” like a juicy steak, then this dish is the equivalent of getting down on one knee. Here, melt-in-your-mouth beef tenderloin (the same cut as filet mignon!) is seared and then drizzled with a rich balsamic pan sauce (cue the swoons). On the side, there’s crisp roasted asparagus and creamy chive-flecked mashed potatoes. No matter who you cook this for, we have a good feeling they’ll be quite smitten.

Calorie Smart

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

Total Time40 minutes
Prep Time15 minutes


serving amount

12 ounce


6 ounce


¼ ounce


1.5 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Beef Tenderloin Filets

1 unit

Beef Demi-Glace

(Contains Milk)

5 teaspoon

White Balsamic Vinegar

Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories620 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate45 g
Sugar9 g
Dietary Fiber4 g
Protein35 g
Cholesterol130 mg
Sodium510 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.


Large Pot
Potato Masher
Baking Sheet
Large Pan
Paper Towel



• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Mince chives. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces.

Cook Potatoes

• Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. • Return potatoes to pot and add sour cream, half the chives, and 1 TBSP butter (2 TBSP for 4 servings). Mash, adding splashes of reserved cooking liquid as needed, until smooth and creamy. Season with salt and pepper. Cover to keep warm.

Roast Asparagus

• While potatoes cook, toss asparagus on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on middle rack until tender and lightly browned, 10-12 minutes.

Cook Beef

• Meanwhile, pat beef* dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Remove from heat; transfer beef to a plate to rest. Wipe out pan.

Make Sauce

• Add demi-glace, half the vinegar (all for 4 servings), and ¼ cup water (1⁄3 cup for 4) to pan used for beef over medium-high heat. Bring to a simmer and cook until thickened, 2-3 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.


• Divide beef, asparagus, and mashed potatoes between plates. Drizzle beef with sauce. Garnish with remaining chives and serve.

Beef is fully cooked when internal temperature reaches 145°.