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Beef Tenderloin & Brown Butter Veggies

Beef Tenderloin & Brown Butter Veggies

with Cheesy Mashed Potatoes

Gourmet Plus
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Beef tenderloin is extra special. True to its name, this cut is luxuriously tender—perfect for impressing your dinner companion (and yourself). Here, it’s seared and then drizzled with an ultra-savory shallot pan sauce. Like any great steak-centric meal, however, the sides might just steal the show. We’re serving up creamy Parmesan mashed potatoes and roasted carrots and parsnips tossed with nutty brown butter. Team Add Butter to Everything!

Allergens:Milk

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

9 ounce

Carrots

1 unit

Parsnip

1 unit

Shallot

¼ ounce

Parsley

6.75 ounce

Milk

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

10 ounce

Beef Tenderloin

1 unit

Beef Demi-Glace

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

5 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories860 kcal
Fat49 g
Saturated Fat26 g
Carbohydrate65 g
Sugar17 g
Dietary Fiber12 g
Protein42 g
Cholesterol180 mg
Sodium840 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
Peeler
Baking Sheet
Medium Pot
Potato Masher
Strainer
Large Bowl
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. • Trim, peel, and cut carrots and parsnip on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Halve, peel, and mince shallot until you have 2 TBSP (4 TBSP for 4 servings). Pick parsley leaves from stems; finely chop leaves.

2

• Toss carrots and parsnip on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.

3

• While veggies roast, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Drain and return potatoes to pot. Mash with 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of milk as needed. • Stir in Parmesan. Season with salt and pepper. Cover to keep warm.

4

• While potatoes cook, melt 2 TBSP butter (3 TBSP for 4 servings) in a medium, preferably nonstick, pan over medium-high heat. Cook, stirring frequently, until butter is foamy and flecked with amber brown bits, 1-2 minutes. • Turn off heat and carefully transfer to a large bowl. Wipe out pan.

5

• Pat beef* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in pan used for butter over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer beef to a plate to rest. Wash out pan.

6

• Melt 1 TBSP plain butter in same pan over medium-low heat. Add minced shallot; cook until softened, 1 minute. Stir in demi-glace, ¼ cup water (1⁄3 cup for 4 servings), and any resting juices from beef. Simmer until thickened, 2-3 minutes. Turn off heat. Stir in another 1 TBSP plain butter; season with salt and pepper. • Add carrots, parsnip, and half the chopped parsley to bowl with brown butter; toss until thoroughly coated. • Divide veggies, potatoes, and beef between plates. Top beef with pan sauce and remaining chopped parsley. Serve.