| Ingredient | Quantity | Units |
|---|---|---|
| Beef Tenderloin | 10 | Ounce |
| Grape Tomatoes | 4 | Each |
| Shallot | 1 | Each |
| Balsamic Vinegar | 5 | Teaspoon |
| Beef Stock Concentrate | 1 | Unit |
| Butter | 1 | Tablespoon |
| Salt | ||
| Black Peppercorns | ||
| Olive Oil |
Cooking Time:
Total Time: 35 Minutes
Prep Time: 5 Minutes
Cook time: 25 Minutes
Servings:
2
Instructions
Step 1: Prep
Halve, peel, and thinly slice shallot.
Halve tomatoes.
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.
Wipe out pan.
Step 3: Make Pan Sauce
Heat a drizzle of olive oil in pan over medium-high heat.
Add shallot and a pinch of salt and pepper.
Cook until fragrant, 1-2 minutes.
Add tomatoes and cook, stirring, until slightly softened, 1-2 minutes.
Stir in vinegar, stock concentrate, and 1/2 cup water.
Simmer until slightly thickened and saucy, 3-4 minutes.
Turn off heat.
Stir in 1 TBSP butter and any resting juices from beef.
Step 4: Finish & Serve
Divide beef between plates.
Top beef with pan sauce and serve.
Recommended Pairings:
Cheesy Potato Rounds
Roasted Brussel Sprouts
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/beef-tenderloin-and-burst-balsamic-tomatoes-5dcc148f419fad04df091034