| Ingredient | Quantity | Units |
|---|---|---|
| Beef Tenderloin | 10 | Ounce |
| Shallot | 1 | Each |
| Chive | 1/4 | Ounce |
| Beef Demi-Glace | 1 | Unit |
| Garlic Herb Butter | 1 | Tablespoon |
| Salt | ||
| Black Pepper | ||
| 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 thinly slice shallot.
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 4: Make Pan Sauce
Heat a drizzle of oil in the same pan over medium-high heat.
Add shallot and cook, stirring, until slightly softened, 1-2 minutes.
Stir in demi-glace and 1/4 cup water, scraping up any browned bits from bottom on pan.
Bring to a simmer, then reduce heat to medium low.
Cook until reduced by half, 2-3 minutes.
Turn off heat.
Stir in garlic herb butter.
Step 5: Finish and Serve
Divide beef between plates.
Top beef with pan sauce.
Garnish with remaining chives and serve.
Recommended Pairings:
Garlic Herb Creamed Kale
Mashed Potatoes
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/beef-tenderloin-and-shallot-pan-sauce-6239d5bc7b21984a3179376e