Beef Tenderloin & Garlic Herb Pan Sauce

Name: Beef Tenderloin & Garlic Herb Pan Sauce with Asparagus & Basil Roasted Potatoes
Yield: 2 servings
Ingredients: 1 Onion; 12 oz Potato; 6 oz Asparagus; 10 oz Steak; 1 unit Beef Demi-Glace; 5 tsp Basil; 1/4 oz Chives; 2 tbsp Garlic; 1 tbsp Butter, tbsp; 1 tbsp Cooking Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Asparagus & Basil Roasted Potatoes

By Recipe0 System

Beef tenderloin is ultra-special. True to its name, this cut is luxuriously tender—perfect for impressing your dinner companion (and yourself). Here, it’s seared to develop a deep brown crust and then drizzled with a rich garlic herb pan sauce. Like any great steak-centric meal, this dish doesn’t skimp on the sides. Roasted potatoes with basil oil are the perfect hearty accompaniment for scooping up any extra sauce, while tender asparagus adds a delicious bite.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
12 oz Potato
6 oz Asparagus
10 oz Steak
1 unit Beef Demi-Glace
5 tsp Basil
1/4 oz Chives
2 tbsp Garlic
1 tbsp Butter, tbsp
1 tbsp Cooking Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into 1⁄2-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 20-25 minutes. Toss with a drizzle of basil oil to taste.
2

While potatoes roast, trim and discard woody bottom ends from asparagus. Halve and peel onion; mince one half (all for 4 servings). Thinly slice chives.
3

Toss asparagus on a second baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until tender and lightly browned, 10-12 minutes.

Remove from oven and immediately toss with half the garlic herb butter (you’ll use the rest later). Cover with foil to keep warm.
4

While asparagus roasts, 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 pan and set aside to rest.
5

Heat a drizzle of oil in pan used for beef over medium-high heat. Add minced onion and cook, stirring, until softened and fragrant, 1-2 minutes.

Stir in demi-glace and 1⁄4 cup water (1⁄3 cup for 4 servings), scraping up any browned bits from bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced by half, 2-3 minutes.

Turn off heat; stir in remaining garlic herb butter.
6

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

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