Beef Tenderloin with Tangy Shallot Sauce
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Beef Tenderloin with Tangy Shallot Sauce

Beef Tenderloin with Tangy Shallot Sauce

plus Crispy Fingerlings & Broccoli Salad

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!


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

Total Time45 minutes
Prep Time10 minutes


serving amount

12 ounce

Fingerling Potatoes

10 ounce

Beef Tenderloin Filets

8 ounce

Broccoli Florets

1 unit


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


3 tablespoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories780 kcal
Fat42 g
Saturated Fat10 g
Carbohydrate67 g
Sugar30 g
Dietary Fiber8 g
Protein39 g
Cholesterol105 mg
Sodium650 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.


Large Pot
Baking Sheet
Paper Towel
Large Pan
Small Bowl
Plastic Wrap
Medium Bowl


Start Potatoes & Prep

• 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).

Roast Broccoli

• 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.

Cook Beef

• 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.

Make Pickles & Dressing

• 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.

Finish Potatoes

• 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.

Make Sauce

• 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.

Finish & Serve

• 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°.