Beef Tenderloin & Garlic Herb Pan Sauce
with Creamed Kale & Fingerling Potatoes
Beef Tenderloin & Garlic Herb Pan Sauce
Tender beef is finished with a savory garlic herb pan sauce, then served with creamy kale and buttery fingerling potatoes for a rich, elegant dinner.
Ingredients
For 2 servings
- 1 unit Beef Demi-Glace
- 10 ounce Beef Tenderloin Filets
- ¼ ounce Chives
- 12 ounce Fingerling Potatoes
- 2 tablespoon Garlic Herb Butter
- 4 ounce Kale
- 1 unit Red Onion
- 4 tablespoon Sour Cream
Additional Ingredients
- 4 teaspoon Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories650
Protein39g
Carbs48g
Fat35g
Tags:
Protein SmartFiber Smart
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, replace the garlic herb butter and sour cream with olive oil and a plain unsweetened plant-based yogurt. If you avoid beef, a thick portobello mushroom steak works as a hearty swap that still pairs well with the pan sauce flavors.
What to serve with it
Serve with a crisp green salad or simply steamed green beans to balance the rich sauce and tender beef. A medium-bodied red wine or sparkling water with lemon also suits the meal well.
