Pan-Seared Beef Tenderloin
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Pan-Seared Beef Tenderloin

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.

Total Time
Prep Time


/ serving 6 people

6 unit

Beef Tenderloin Filets

1 unit


¾ teaspoon


5 teaspoon

Balsamic Vinegar

1 unit

Beef Demi-Glace

(Contains Milk)

4 tablespoon

Cherry Preserves

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ 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.


Paper Towel
Large Pan



PREP: About 30 minutes before you’re ready to cook, remove beef from the fridge 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.


COOK: 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.


WHISK: 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 2 TBSP butter into sauce until melted. Season with salt and pepper.


FINISH: Place beef on a serving platter (or divide between plates) and top each filet with a spoonful of sauce. Serve remaining sauce on the side. Garnish with reserved rosemary sprigs.