Pan-Seared Beef Tenderloin
with Cherry Balsamic Sauce
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 6 people
/ serving 6 people
6 unit
Beef Tenderloin Steak
1 unit
Shallot
¾ teaspoon
Rosemary
5 teaspoon
Balsamic Vinegar
1 unit
Beef Demi-Glace
(ContainsMilk)4 tablespoon
Cherry Preserves
Not included in your delivery
1 tablespoon
Vegetable Oil
2 tablespoon
Butter
(ContainsMilk)Kosher Salt
Pepper
About 30 minutes before you’re ready to cook, remove beef from refrigerator and allow to come to room temperature. Pat dry with paper towels. Meanwhile, halve, peel, and mince shallot. Mince enough reserved rosemary leaves to give you ¾ tsp.
Generously season beef all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Once oil is shimmering, add seasoned beef and cook until a browned crust begins to form on one side, 4-6 minutes. Flip and cook to desired doneness, 3-6 minutes more. Turn off heat; remove beef from pan and set aside to rest. Leaving browned bits in the bottom of the pan, carefully pour out any excess fat.
Heat another drizzle of oil in same pan over medium heat. Add shallot and rosemary. Cook until fragrant, 15-30 seconds. Add vinegar, demi-glace, preserves, and ⅓ cup water. Whisk until combined, then bring mixture to a simmer. Cook until thickened, 3-5 minutes. Remove pan from heat. Stir in 2 TBSP butter into sauce until melted. Season with salt and pepper.
Top beef with a spoonful of sauce; serve remaining sauce on the side. Garnish with reserved rosemary sprigs.