Beef Tenderloin & Garlic Herb Pan Sauce
with Creamy Kale & Fingerling Potatoes
- Milk
Beef tenderloin is ultra-special. True to its name, this cut is luxuriously tender—perfect for impressing your dinner companion (and yourself). Here, it’s seared to develop a deep brown crust and then drizzled with a rich garlic herb pan sauce. Like any great steak-centric meal, this dish doesn’t skimp on the sides. Roasted fingerling potatoes are the perfect accompaniment for scooping up any extra sauce, while creamy, garlicky kale adds a deliciously hearty bite.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
4 ounce
Kale
10 ounce
Beef Tenderloin Steak
1 unit
Beef Demi-Glace
(Contains: Milk)
¼ ounce
Chives
12 ounce
Fingerling Potatoes
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve potatoes lengthwise. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, remove and discard any large stems from kale; chop leaves into 1-inch pieces if necessary. Halve and peel onion; mince one half (all for 4 servings). Thinly slice chives. • Heat a drizzle of oil in a large pan over medium heat. Add kale and a splash of water. Cook until kale is wilted and very tender, 5-7 minutes. Season with salt and pepper. Turn off heat.
• While kale cooks, 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; remove from pan and set aside to rest.
• Heat a drizzle of oil in pan used for beef over medium-high heat. Add minced onion and cook, stirring, until softened and fragrant, 1-2 minutes. • Stir in demi-glace and ¼ cup water (1⁄3 cup for 4 servings), scraping up any browned bits from bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced by half, 2-3 minutes. • Turn off heat; stir in half the garlic herb butter (you’ll use the rest in the next step).
• Return pan with kale to medium heat; cook, stirring, until warmed through. Stir in sour cream and remaining garlic herb butter until melted and combined. Season with salt and pepper.
• Divide kale, potatoes, and beef between plates. Drizzle beef with pan sauce. Garnish with chives and serve.
Beef is fully cooked when internal temperature reaches 145º.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tender, flavorful beef and delicious pan sauce, though some found the sauce too oniony or sweet.
- Ease of prep: Several noted it was easy to prepare, though a few mentioned prep took longer than expected.
- Suggestions: Consider substituting spinach for kale; some found the kale tough or bitter even when cooked.
- Portions: Some felt the beef portions were too small, especially given the premium price.
- Leftovers: The kale and potatoes kept well, with some enjoying the leftovers mixed together.
Reviews from our home cooks
The beef was tender and very good as was the sauce. The fingerling potatoes were also good but a little dry. The kale, however, was not up to par. It came already chopped up, but the large heavy stems had been chopped up in them and almost impossible to remove them all. Also, it needed more seasoning and not so much sour cream. Overall, it was a good meal - just not your best.
Amazing! The steak was tender, potatoes got crispy, the sauce/glaze was delicious, and the creamy kale stuff was SO good! And we didn't think we even liked kale, we were proved wrong with this one!
The sauce was great (especially with red wine instead of water) and I love having fingerlings instead of bland russet potatoes. I miss getting the bigger bag of kale that we used to get, however and no garlic included, so added that also. Overall, very good though.
The taste was fabulous but we ordered for 4 and the size of the tenderloins were very different meaning when cooked together some were cooked perfectly and some were underdone and had to later be returned to the pan. Too much onion in the sauce.
Absolutely delicious. I've never really ate kale before cause I thought it was just another gross plant, but in this dish it is amazing. The tenderloin was exceptional as well and the potatoes are always good this style, I just have an issue cooking the potatoes correctly lol
We enjoyed this meal. The tenderloin was very tender and I was impressed with the creamed kale. The sauce was a delightful addition!
The recipe is excellent, but the Beef Tenderloin quality is very poor. The size of the cut (4oz?) is not viable for the recipe. You end up with a truck-load of potato with a tiny portion of the often gristly end part of the tenderloin section. Will likely never order again.
Meat was so tender and sauce was perfection. Not as huge of a fan of the kale, but I think we needed to cook it longer.
Tenderloin was delicious and tender! Didn't think my husband or I would ever find a recipe for kale that we like, but this one was fabulous! Kudos!!
The tenderloin was a tad more fatty than we liked, but overall it is a delicious meal. The kale was so amazing!
