Beef Tenderloin & Brown Butter Veggies
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Beef Tenderloin & Brown Butter Veggies

Beef Tenderloin & Brown Butter Veggies

& Cheesy Mashed Potatoes

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 Gruyère 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

9 ounce

Carrots

1 unit

Parsnip

1 unit

Shallot

¼ ounce

Parsley

6.75 ounce

Milk

(Contains Milk)

½ cup

Gruyère Cheese

(Contains Milk)

10 ounce

Beef Tenderloin Filets

1 unit

Beef Demi-Glace

(Contains Milk)

Not included in your delivery

1 teaspoon

Vegetable Oil

5 tablespoon

Butter

(Contains Milk)

Salt

Pepper

2 teaspoon

Olive Oil

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Nutrition Values

/ per serving
Energy (kJ)3849 kJ
Calories920 kcal
Fat53 g
Saturated Fat29 g
Carbohydrate68 g
Sugar17 g
Dietary Fiber12 g
Protein45 g
Cholesterol200 mg
Sodium800 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

Peeler
Baking Sheet
Medium Pot
Potato Masher
Strainer
Large Bowl
Medium Pan
Paper Towel

Instructions

Prep
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). Finely chop parsley.

Roast Veggies
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.

Make Mashed Potatoes
3

Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Drain; return potatoes to pot. Mash with 1 TBSP butter until smooth, adding splashes of milk as needed. Stir in Gruyère. Season with salt and pepper. Cover to keep warm.

Make Brown Butter
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.

Cook Beef
5

Pat beef dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for butter over medium-high heat. Add beef; cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a plate to rest. Wash out pan. Melt 1 TBSP plain butter in same pan over medium low. Add minced shallot; cook until softened, 1 minute. Stir in demi-glace, ¼ cup water (⅓ cup for 4), and any resting juices from beef. Simmer until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP plain butter; season with salt and pepper.

Finish and Serve
6

Add carrots, parsnip, and half the parsley to bowl with brown butter; toss until thoroughly coated. Divide veggies, potatoes, and beef between plates. Top beef with sauce and remaining parsley. Serve.