Beef Tenderloin & Garlic Herb Pan Sauce

• 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.