Beef Tenderloin & Garlic Herb Pan Sauce

Name: Beef Tenderloin & Garlic Herb Pan Sauce with Creamed Kale & Fingerling Potatoes
Yield: 2 servings
Ingredients: 1 Onion; 4 tbsp Sour Cream; 4 oz Kale; 10 oz Steak; 1 unit Beef Demi-Glace; 1/4 oz Chives; 12 oz Potato; 2 tbsp Garlic; 4 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Creamed Kale & Fingerling 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 fingerling potatoes are the perfect accompaniment for scooping up any extra sauce, while creamy, garlicky kale adds a deliciously hearty bite.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
4 tbsp Sour Cream
4 oz Kale
10 oz Steak
1 unit Beef Demi-Glace
1/4 oz Chives
12 oz Potato
2 tbsp Garlic
4 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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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.

Halve potatoes lengthwise. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 20-25 minutes.
2

Meanwhile, remove and discard any large stems from kale; chop leaves into 1-inch pieces if necessary. Halve and peel onion; mince one half (all for 4 servings). Thinly slice chives.

Heat a drizzle of oil in a large pan over medium heat. Add kale and a splash of water. Cook until kale is wilted and very tender, 5-7 minutes. Season with salt and pepper. Turn off heat.
3

While kale cooks, 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, 4-7 minutes per side.

Turn off heat; remove from pan and set aside to rest.
4

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 ¼ 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 half the garlic herb butter (you’ll use the rest in the next step).
5

Return pan with kale to medium heat; cook, stirring, until warmed through. Stir in sour cream and remaining garlic herb butter until melted and combined. Season with salt and pepper.
6

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

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