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Pan-Seared Beef Tenderloin

Pan-Seared Beef Tenderloin

with Cherry Balsamic Sauce

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Allergens:Milk

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

Cooking difficultyEasy
Ingredients

serving 6 people

Ingredientsarrow down iconarrow down icon

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

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 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.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pan
Whisk
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

Top beef with a spoonful of sauce; serve remaining sauce on the side. Garnish with reserved rosemary sprigs.