Beef Tenderloin with Mushroom Sauce

Name: Beef Tenderloin with Mushroom Sauce with Roasted Brussels Sprouts & Fingerling Potatoes
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 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; 2 tablespoon Sour Cream; 5 teaspoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Roasted Brussels Sprouts & Fingerling Potatoes

Recipe Development TeamPublished on February 09, 2021

4.6

(11.7K customers rated)

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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

The quantities provided above are averages only.

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

Nutrition Values

/ per serving

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

• 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.

• 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.

• 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.

• 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.

• 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.