Beef Tenderloin & Shallot Pan Sauce

Name: Beef Tenderloin & Shallot Pan Sauce with Garlic Herb Creamed Kale & Delicata Squash
Yield: 2 servings
Ingredients: 3 tbsp Sour Cream; 4 oz Kale; 10 oz Steak; 1 unit Delicata Squash; 1 unit Beef Demi-Glace; 1/4 oz Chives; 2 tbsp Garlic; 1 unit Shallot; tsp Black Pepper, tsp; tsp Salt, tsp; 5 tsp Cooking Oil, tsp

with Garlic Herb Creamed Kale & Delicata Squash

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, shallot-flecked pan sauce. Like any great steak-centric meal, this dish doesn’t skimp on the sides. Sweet roasted delicata squash are the perfect accompaniment for creamy, garlicky kale—together, they add a deliciously hearty bite.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 tbsp Sour Cream
4 oz Kale
10 oz Steak
1 unit Delicata Squash
1 unit Beef Demi-Glace
1/4 oz Chives
2 tbsp Garlic
1 unit Shallot
tsp Black Pepper, tsp
tsp Salt, tsp
5 tsp Cooking Oil, 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 produce.

Halve squash lengthwise; scoop out seeds with a spoon and discard. (TIP: The squash skin is edible—no need to peel!) Slice crosswise into ½-inch-thick half-moons. (TIP: For easier cutting, use a cloth on top of your knife to help apply more pressure.) Toss on a baking sheet with a large drizzle of oil; rub to evenly coat. Season with salt and pepper. Arrange in an even layer.

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. Halve, peel, and mince shallot. 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 shallot 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) until melted.
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.

Once squash is done, carefully toss with half the chives.
6

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

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