Beef Tenderloin with Demi-Glace Sauce
with Garlic Mashed Potatoes and Lemony Brussels Sprouts
Beef Tenderloin with Demi-Glace Sauce
Tender beef is paired with a rich demi-glace, creamy garlic mashed potatoes, and bright lemony Brussels sprouts for a classic, elegant dinner.
Ingredients
For 2 servings
- 1 unit Beef Demi-Glace
- 10 ounce Beef Tenderloin Filets
- 8 ounce Brussels Sprouts
- 1 teaspoon Chili Flakes
- 2 teaspoon Dijon Mustard
- 2 clove Garlic
- 1 unit Lemon
- ¼ ounce Rosemary
- 2 tablespoon Sour Cream
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 2 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
- 2 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time40m
Calories650
Protein41g
Carbs54g
Fat32g
Tags:
Protein SmartFiber Smart
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, swap the sour cream for a plain unsweetened plant-based yogurt or vegan sour cream to keep the mash creamy. If you avoid beef, use a similar tender cut of lamb or pork, and choose a mushroom-based sauce in place of the demi-glace.
What to serve with it
Serve with a simple green salad, roasted carrots, or warm crusty bread to round out the rich beef and creamy potatoes. A glass of bold red wine or sparkling water with lemon also pairs well with the bright Brussels sprouts.
