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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.



/ serving 4 people

6 unit

Beef Tenderloin Filets

1 unit


¾ teaspoon

Rosemary Leaves

5 teaspoon

Balsamic Vinegar

1 unit

Beef Demi-Glace

(Contains Milk)

2 unit

Cherry Preserves

Not included in your delivery

1 tablespoon

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories440 kcal
Fat19 g
Saturated Fat8 g
Carbohydrate17 g
Sugar13 g
Dietary Fiber1 g
Protein48 g
Cholesterol150 mg
Sodium320 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. Strip rosemary leaves from stems until you have ¾ tsp; mince leaves (save a few whole sprigs for garnish).


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 beef and cook until browned on first 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 a drizzle of oil in same pan over medium heat. Add shallot and minced rosemary; cook until fragrant, 1 minute. Whisk in vinegar, demi-glace, preserves, and ⅓ cup water. Bring to a simmer and cook until thickened, 3-5 minutes. Remove pan from heat. Stir in 2 TBSP butter until melted. Season with salt and pepper.


FINISH: Arrange 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.