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Beef Tenderloin and Shallot Pan Sauce

Beef Tenderloin and Shallot Pan Sauce

with Garlic Herb Creamed Kale and Mashed Potatoes

Gourmet Plus
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Beef tenderloin is ultra-special. True to its name, this cut is luxuriously tender—perfect for impressing your dinner companion (and yourself). Here, it’s seared to develop a deep brown crust and then drizzled with a rich, shallot-flecked pan sauce. Like any great steak-centric meal, this dish doesn’t skimp on the sides. Fluffy chive mashed potatoes are the perfect accompaniment for catching any extra sauce, while creamy, garlicky kale adds a deliciously hearty bite.


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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

4 ounce


1 unit


¼ ounce


10 ounce

Beef Tenderloin Steak

1 unit

Beef Demi-Glace


2 tablespoon

Garlic Herb Butter


6 tablespoon

Sour Cream


Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat41 g
Saturated Fat21 g
Carbohydrate47 g
Sugar12 g
Dietary Fiber7 g
Protein40 g
Cholesterol170 mg
Sodium680 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Medium Pan
Paper Towel
Potato Masher
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Dice potatoes into ½-inch pieces. (TIP: For creamier spuds, peel potatoes first.) Place in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes. Reserve ⅓ cup potato cooking liquid, then drain and return potatoes to pot.


Meanwhile, remove and discard any large ribs from kale; chop leaves into 1-inch pieces, if necessary. Halve, peel, and mince shallot. Thinly slice chives. Heat a drizzle of oil in a large pan over medium heat. Add kale and a splash of water. Cook until kale has wilted and is very tender, 4-5 minutes. Season with salt and pepper. Turn off heat, keeping kale in pan.


Pat beef dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; remove from pan and set aside to rest.


Heat another drizzle of oil in same pan over medium-high heat. Add shallot and cook, stirring, until softened and fragrant, 1-2 minutes. Stir in demi-glace and ¼ cup water (⅓ cup for 4 servings), scraping up any browned bits from bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced by half, 2-3 minutes. Turn off heat; stir in half the garlic herb butter.


To pot with potatoes, add 1 packet sour cream and 1 TBSP plain butter (for 4 servings, use 2 packets sour cream and 2 TBSP plain butter). Mash over medium-low heat, adding reserved potato cooking liquid as necessary until smooth and creamy. Stir in half the chives; season generously with salt and pepper.


Return pan with kale to medium heat; stir until warmed through. Stir in remaining sour cream and garlic herb butter. Season with salt and pepper. Divide kale, potatoes, and beef between plates. Drizzle beef with sauce. Garnish with remaining chives.