| Ingredient | Quantity | Units |
|---|---|---|
| Beef Tenderloin | 10 | Ounce |
| Shallot | 1 | Each |
| Chives | 1/4 | Ounce |
| Beed Demi-Glace | 1 | Unit |
| Garlic Herb Butter | 1 | Tablespoon |
| Salt | ||
| Black Peppercorns | 1 | Tablespoon |
| Olive Oil |
Cooking Time:
Total Time: 30 Minutes
Prep Time: 5 Minutes
Cook time: 20 Minutes
Servings:
2
Instructions
Step 1: Prep
Halve, peel, and mince slice shallot until you have 2 Tablespoon.
Place peppercorns in a zip-close bag.
Crush with a rolling pin or a heavy pan.
Thinly slice chives.
Step 2: Cook Beef
Heat a large drizzle of olive oil in a large pan over medium-high heat.
Pat beef dry with paper towels.
Season all over with salt and pepper.
Add beef to pan.
Cook to desired doneness, 4-7 minutes per side.
Transfer to a plate to rest.
Let rest for 5 minutes.
Wipe out pan.
Step 3: Make Pan Sauce
Melt 1 Tablespoon butter in the same pan over medium heat.
Add minced shallot and cook, stirring, until slightly softened, 1-2 minutes.
Add demi-glace, 1/4 cup water.
Add 1 teaspoon crushed peppercorns (be sure to measure).
Simmer until slightly thickened, 1-2 minutes.
Turn off heat.
Stir in another 1 Tablespoon butter, half the chives, and any resting juices from beef.
Season with salt and more peppercorns, if desired.
Step 4: Finish & Serve
Divide beef between plates.
Top beef with pan sauce.
Garnish with remaining chives and serve.
Recommended Pairings:
Roasted Potatoes
Green Beans
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/beef-tenderloin-with-au-poivre-sauce-630e45fc81fe9079fe07c471