Beef Tenderloin & Balsamic Steak Sauce

Name: Beef Tenderloin & Balsamic Steak Sauce with Chive Mashed Potatoes & Roasted Asparagus
Yield: 2 servings
Ingredients: 1 1/2 tbsp Sour Cream; 12 oz Potato; 1 Balsamic Vinegar; 6 oz Asparagus; 10 oz Steak; 1 unit Beef Demi-Glace; 1/4 oz Chives; 2 tsp Olive Oil, tsp; tsp Black Pepper, tsp; 1 tsp Cooking Oil, tsp; 2 tbsp Butter, tbsp; tsp Salt, tsp

with Chive Mashed Potatoes & Roasted Asparagus

By Recipe0 System

If nothing says “date night” like a juicy steak, then this dish is the equivalent of getting down on one knee. Here, melt-in-your-mouth beef tenderloin (the same cut as filet mignon!) is seared and then drizzled with a rich balsamic pan sauce (cue the swoons). On the side, there’s crisp roasted asparagus and creamy chive-flecked mashed potatoes. No matter who you cook this for, we have a good feeling they’ll be quite smitten.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
12 oz Potato
1 Balsamic Vinegar
6 oz Asparagus
10 oz Steak
1 unit Beef Demi-Glace
1/4 oz Chives
2 tsp Olive Oil, tsp
tsp Black Pepper, tsp
1 tsp Cooking Oil, tsp
2 tbsp Butter, tbsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. Mince chives. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces.
2

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain.

Return potatoes to pot and add sour cream, half the chives, and 1 TBSP butter (2 TBSP for 4 servings). Mash, adding splashes of reserved cooking liquid as needed, until smooth and creamy. Season with salt and pepper. Cover to keep warm.
3

While potatoes cook, toss asparagus on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on middle rack until tender and lightly browned, 10-12 minutes.
4

Meanwhile, pat beef* dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side.

Remove from heat; transfer beef to a plate to rest. Wipe out pan.
5

Add demi-glace, half the vinegar (all for 4 servings), and ¼ cup water (1⁄3 cup for 4) to pan used for beef over medium-high heat. Bring to a simmer and cook until thickened, 2-3 minutes.

Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
6

Divide beef, asparagus, and mashed potatoes between plates. Drizzle beef with sauce. Garnish with remaining chives and serve.

Beef is fully cooked when internal temperature reaches 145°.

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