Beef Tenderloin with Tangy Shallot Sauce
plus Crispy Fingerlings & Broccoli Salad
- Milk
Fancy pantsy, but easy peasy, this meal is dressed to impress for a weekend celebration or a weeknight treat. For your consideration: We’ve got a super tender cut of beef with a tangy-sweet shallot sauce and a side of crispy fingerling potatoes plus a roasted broccoli and mixed greens salad with a bright pickled shallot dressing. Get out the cloth napkins for a luxe experience!
Ingredients
12 ounce
Fingerling Potatoes
10 ounce
Beef Tenderloin Filets
8 ounce
Broccoli Florets
1 unit
Shallot
5 teaspoon
Red Wine Vinegar
2 teaspoon
Dijon Mustard
2 unit
Chicken Stock Concentrate
2 unit
Plum Jam
2 ounce
Mixed Greens
Not included in your delivery
1 tablespoon
Cooking Oil
1 teaspoon
Sugar
3 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve potatoes lengthwise. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain well and return potatoes to pot. • Meanwhile, cut broccoli into bite-size pieces if necessary. Halve, peel, and thinly slice shallot; finely chop a few slices until you have 1½ tsp (2½ tsp for 4 servings).
• While potatoes cook, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
• Pat beef* dry with paper towels and season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board. (TIP: Cover with foil to keep warm.) Rinse and wipe out pan.
• Meanwhile, in a small microwave-safe bowl, combine half the vinegar (you’ll use more later), 1 tsp sugar (2 tsp for 4 servings), ½ tsp water (1 tsp for 4), salt, and pepper. Stir in sliced shallot, then cover with plastic wrap. Microwave for 1 minute. Remove plastic wrap and transfer 1 TBSP pickling liquid (2 TBSP for 4) to a separate small bowl. • To bowl with pickling liquid, whisk in mustard and 2 TBSP olive oil (4 TBSP for 4). Season dressing with salt and pepper to taste.
• Add 1 TBSP olive oil (2 TBSP for 4 servings) to pot with drained potatoes. Place pot over medium-high heat and cook, stirring, until potato skins are crisp and browned, 3-5 minutes. (For 4, you may need to work in batches.) • Turn off heat; season with salt and pepper.
• Heat a drizzle of oil in pan used for beef over medium heat. Add chopped shallot and cook, stirring, until softened, 1-2 minutes. • Stir in jam, stock concentrates, remaining vinegar, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer; cook, stirring occasionally, until slightly thickened, 2-3 minutes. • Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper to taste.
• In a medium bowl, combine mixed greens, broccoli, pickled shallot (draining first), and as much dressing as you like. • Thinly slice beef against the grain. • Divide beef, potatoes, and salad between plates. Spoon sauce over beef and serve.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tangy shallot sauce, calling it "amazing" and "the star" of the dish 🌟.
- Ease of prep: Some found it time-consuming with many steps, but most agreed the effort was worth it for the delicious result.
- Suggestions: Consider adjusting salt to taste; some found it perfectly seasoned while others wanted more flavor.
- Portions: A few mentioned the steak portions were smaller than expected for a premium meal.
- Meat quality: Several praised the tenderness, but some found the beef tough or fatty; results varied.
Reviews from our home cooks
My first time making this one and we liked it! The meat was lean and came out very good, and the shallot sauce turned out good too. We did like the broccoli salad although the dressing was extra work, and I might have gone with something simpler. The potatoes came out nice and crispy. Overall I think I'd order it again!
The beef tenderloin was delicious and tender. I modified the cooking to including a small amount of butter basting at the end of the searing. We are tiring from all of the roasted vegetables on every dish, so I steamed the broccoli and we had the greens/salad separately.
Beef was delicious, tender and cooked perfectly. The sauce complimented the meat nicely. Love these potatoes, they are so tasty. I liked the salad, but my husband did mot like the idea of cooked broccoli in his greens.
Incredibly delicious! I'd never fried potatoes after cooking and that was so good. Then the roasted broccoli with salad greens and pickled shallots was unbelievably tasty! I would never think to mix cooked broccoli with salad greens... but all the flavors with the mustard vinaigrette made it unforgettable and something I would definitely make again and for company.
I didn't think I would like the sauce, and I was hesitant to pan cook the beef tenderloin, instead of on the grill. It turned out so good though, my favorite meal out of the ~15 I've tried. The meat quality was pretty good as well.
This meal was quite good--I particularly liked the roasted broccoli salad. The sauce was amazing and the mashed potatoes were even good as leftovers!
The directions related to the shallots was unclear. The shallots were to be portioned into 2 groups: one for the broccoli salad and one for the tenderloin. I discovered this after I added all of the shallots only to the glaze for the tenderloin.
Overall the dinner was fine, my husband and I both enjoyed it. The sauce on the meat was just right. The pickled shallot was different, but all together made a nice salad & dressing. I do remember tho, that I barely had enough vinegar: the shallot absorbed all the vinegar, so there was nowhere close to 1 tablespoon left over to reuse in the sauce, as directed; I didn't have any extra wine vinegar on hand so had to use a bit of cider vinegar to complete the sauce. For the broccoli tho, I would have preferred to just have a larger piece that could be cut up into small pieces: I received a bag of small pieces, and by the time I went to make this meal 4 days later (I saved the steak for the weekend), all the cut edges of the broccoli were turning brown. I trimmed the brown edges off, but many of the pieces were so small, or cut in such a bad way, that it was impossible to trim them and I ended up just discarding those pieces. Likewise with the small potatoes: many of the ends were turning brown/spotted, I cut off most of the ends before finishing the recipe. Personally I added a bit of garlic salt to the potatoes, they seemed a bit bland. Overall, tho, the meal still turned out well.
Excellent meal! My husband commented on the excellent quality of the beef tenderloin. Would definitely order this meal again.
The tangy shallot sauce is terrific and takes the beef tenderloin over the top. Will definitely reorder!
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