Beef Tenderloin with Root Vegetables
plus Parmesan 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 Parmesan mashed potatoes and roasted carrots and parsnips tossed with nutty brown butter. Team Add Butter to Everything!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
9 ounce
Carrots
1 unit
Parsnip
1 unit
Red Onion
¼ ounce
Parsley
4 tablespoon
Crème Fraîche
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
10 ounce
Beef Tenderloin Filets
1 unit
Beef Demi-Glace
(Contains: Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
5 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry 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 onion until you have 2 TBSP (4 TBSP for 4 servings). Finely chop parsley.
• 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.
• Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-18 minutes. • Drain and return potatoes to pot. Mash with 1 TBSP butter (2 TBSP for 4 servings) and crème fraîche until smooth and creamy. Stir in Parmesan and season with salt and pepper. • Keep covered off heat until ready to serve.
• 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.
• Pat beef* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in pan used for butter over medium-high heat. Add beef and 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 heat. Add minced onion and cook until softened, 1 minute. • Stir in demi-glace, ¼ cup water (1⁄3 cup for 4 servings), and any resting juices from beef. Simmer until thickened, 2-3 minutes. Turn off heat. Stir in another 1 TBSP plain butter; season with salt and pepper. • Add carrots, parsnip, and half the parsley to bowl with brown butter; toss to thoroughly coat. • Divide veggies, mashed potatoes, and beef between plates. Top beef with pan sauce and remaining parsley. Serve.
