Beef Tenderloin with Mushroom Sauce
with Roasted Brussels Sprouts & Fingerling Potatoes
- Milk
This luxurious dish is bursting with umami. Not sure if youāve ever experienced the āfifth taste?ā After one bite, youāll totally understand the obsession. Melt-in-your-mouth beef tenderloin is seared to perfection, then draped in a supremely savory mushroom sauce. Itās served alongside crispy roasted Brussels sprouts and potatoes (aka more things to dip in mushroom sauce). Donāt be surprised if you mistake your dinner table for the fancy corner booth at that steakhouse downtown.
Ingredients
2 tablespoon
Sour Cream
10 ounce
Beef Tenderloin Steak
8 ounce
Brussels Sprouts
1 unit
Beef Demi-Glace
(Contains: Milk)
1 clove
Garlic
12 ounce
Fingerling Potatoes
4 ounce
Button Mushrooms
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
5 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
ā¢ Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. ā¢ Trim and halve Brussels sprouts lengthwise. Halve potatoes lengthwise. Trim and thinly slice mushrooms. Peel and mince or grate garlic.
ā¢ Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss potatoes on empty side with a drizzle of oil, salt, and pepper. Arrange potatoes cut sides down. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and Brussels sprouts on middle rack.) ā¢ Roast on top rack until veggies are browned and tender, 20-25 minutes.
ā¢ While veggies roast, pat beef * dry with paper towels; season all over with salt and pepper. ā¢ Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. ā¢ Remove from pan and set aside to rest.
ā¢ Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms and cook, stirring, until softened and lightly browned, 3-4 minutes. ā¢ Add garlic and cook until fragrant, 1 minute.
ā¢ Stir in demi-glace and Ā¼ 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 and cook until thickened, 2-3 minutes. ā¢ Turn off heat; stir in sour cream and 1 TBSP butter until melted. Season with salt and pepper.
ā¢ Divide Brussels sprouts, potatoes, and beef between plates. Top beef with sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor:Ā Many loved the rich mushroom sauce, calling it "amazing" and "to die for," while some found it too salty or sweet.
- Ease of prep:Ā Customers praised the simple instructions, with several saying it felt like restaurant-quality cooking at home.
- Suggestions:Ā Consider adding extra herbs or spices to the vegetables; some found the Brussels sprouts and potatoes bland.
- Portions:Ā Several mentioned receiving too few potatoes or smaller meat portions than expected for a premium meal.
- Meat quality:Ā While many raved about the tender beef, some found it tough or gristly, especially given the upgrade cost.
