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Beef Tenderloin with Mushroom Sauce
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Beef Tenderloin with Mushroom Sauce

Beef Tenderloin with Mushroom Sauce

with Roasted Brussels Sprouts & Fingerling Potatoes

This luxurious dish is bursting with umami. Not sure if you’ve ever experienced the “fifth taste?” After one bite, you’ll totally understand the obsession. Melt-in-your-mouth beef tenderloin is seared to perfection, then draped in a supremely savory mushroom sauce. It’s served alongside crispy roasted Brussels sprouts and potatoes (aka more things to dip in mushroom sauce). Don’t be surprised if you mistake your dinner table for the fancy corner booth at that steakhouse downtown.

Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

8 ounce

Brussels Sprouts

12 ounce

Fingerling Potatoes

4 ounce

Button Mushrooms

1 clove

Garlic

10 ounce

Beef Tenderloin Filets

1 unit

Beef Demi-Glace

(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

5 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories600 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate48 g
Sugar10 g
Dietary Fiber9 g
Protein41 g
Cholesterol115 mg
Sodium540 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

Baking Sheet
Large Pan
Paper Towel

Instructions

Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Trim and halve Brussels sprouts lengthwise. Halve potatoes lengthwise. Trim and thinly slice mushrooms. Peel and mince or grate garlic.

Roast Veggies
2

• 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.) • Roast on top rack until veggies are browned and tender, 20-25 minutes.

Cook Beef
3

• While veggies roast, pat beef * dry with paper towels; season all over with salt and pepper. • 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. • Remove from pan and set aside to rest.

Cook Mushrooms
4

• 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. • Add garlic and cook until fragrant, 1 minute.

Make Sauce
5

• 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 and cook until thickened, 2-3 minutes. • Turn off heat; stir in sour cream and 1 TBSP butter until melted. Season with salt and pepper.

Serve
6

• Divide Brussels sprouts, potatoes, and beef between plates. Top beef with sauce and serve.