Beef Tenderloin & Garlic Herb Pan Sauce
with Creamed Kale & Fingerling Potatoes
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Fingerling Potatoes
4 ounce
Kale
1 unit
Red Onion
¼ ounce
Chives
10 ounce
Beef Tenderloin Filets
1 unit
Beef Demi-Glace
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
4 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
4 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all 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.
