Beef Tenderloin with Tangy Shallot Sauce

• 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.