Beef Tenderloin Au Poivre

Name: Beef Tenderloin Au Poivre with Roasted Potatoes and Green Beans
Yield: 2 servings
Ingredients: 12 oz Potato; 6 oz Green Beans; 1 unit Shallot; 1 tbsp Corn; 1/4 oz Chives; 10 oz Beef Tenderloin Filets; 1 unit Beef Demi-Glace; 4 tsp Vegetable Oil; 2 tbsp Butter; Salt; Black Pepper

with Roasted Potatoes and Green Beans

By Recipe0 System

Au Poivre is a staple on french bistro menus for a reason, it’s delicious! This dish may sound fancy but It’s simply a peppercorn crusted steak that is seared, creating a delicious zingy crust that pairs perfectly with the juicy meat. Then it's topped with an elegant peppery sauce that is rich with flavor from our demi-glace and finished with butter. Served with golden potato wedges and roasted green beans, it's a complete elegant meal. Bonus points for making you feel like you just landed in Pari!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
6 oz Green Beans
1 unit Shallot
1 tbsp Corn
1/4 oz Chives
10 oz Beef Tenderloin Filets
1 unit Beef Demi-Glace
4 tsp Vegetable Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim green beans, if necessary. Halve, peel, and mince shallot until you have 2 TBSP. Place peppercorns in a zip-close bag; crush with a rolling pin or a heavy pan. Thinly slice chives.
2

Toss potatoes on a baking sheet with a large drizzle of oil and a large pinch of salt and pepper. Roast on top rack until lightly browned, about 15 minutes (we’ll add more to the sheet then).
3

Once potatoes have roasted 15 minutes, remove baking sheet from oven. (For 4 servings, leave potatoes roasting and add green beans to a second sheet.) Carefully push potatoes to one side. Carefully toss green beans on opposite side of sheet with a drizzle of oil and a pinch of salt and pepper. Continue roasting until veggies are browned and tender, 10-15 minutes.
4

Meanwhile, pat beef dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add beef and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a plate and let rest for 5 minutes. Wash out pan.
5

Melt 1 TBSP butter in same pan over medium heat. Add minced shallot and cook, stirring, until slightly softened, 1-2 minutes. Add demi-glace, ¼ cup water (⅓ cup for 4 servings), and 1 tsp crushed peppercorns (be sure to measure). Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in another 1 TBSP butter (2 TBSP for 4), half the chives, and any resting juices from beef. Season with salt and more peppercorns, if desired.
6

Divide potatoes, green beans, and beef between plates. Top beef with sauce. Sprinkle with remaining chives.

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