Beef Tenderloin and Shallot Pan Sauce
with Garlic Herb Creamed Kale and Mashed Potatoes
Beef Tenderloin and Shallot Pan Sauce
Tender beef with a rich shallot pan sauce, served alongside garlicky herb creamed kale and buttery mashed potatoes for a classic, comforting dinner.
Ingredients
For 2 servings
- 1 unit Beef Demi-Glace
- 10 ounce Beef Tenderloin Filets
- ¼ ounce Chives
- 2 tablespoon Garlic Herb Butter
- 4 ounce Kale
- 1 unit Shallot
- 6 tablespoon Sour Cream
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 1 tablespoon Butter
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time40m
Calories720
Protein40g
Carbs47g
Fat41g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, swap the butter, sour cream, and any creamy finish for plant-based versions with a similar tang and richness. If you avoid beef, a thick mushroom or portobello steak works well with the same shallot-forward flavors.
What to serve with it
Serve with a crisp green salad or roasted green beans to balance the rich beef, creamy kale, and mashed potatoes. A glass of Cabernet Sauvignon or a peppery nonalcoholic spritz also fits the savory shallot sauce.
