Beef Tenderloin & Shallot Pan Sauce

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

with Garlic-Herb Creamed Kale & Mashed Potatoes

By Recipe0 System

Beef tenderloin is ultra-special (it’s the same cut as filet mignon!). 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 pan sauce. Like any great steak-centric meal, this dish doesn’t skimp on the sides. Fluffy chive mashed potatoes are ideal for catching 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

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

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Dice potatoes into ½-inch pieces. (TIP: For smoother spuds, peel potatoes first.) Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve 1⁄3 cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash.
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 later) until melted.
5

To pot with drained potatoes, add one packet sour cream (two packets for 4 servings) and 1 TBSP plain butter (2 TBSP for 4). Mash over medium-low heat until smooth and creamy, adding splashes of reserved potato cooking liquid if needed.

Stir in half the chives; season generously with salt and pepper.
6

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

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

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