Beef Tenderloin & Shallot Pan Sauce
with Garlic Herb Creamed Kale & Delicata Squash
Beef Tenderloin & Shallot Pan Sauce
Tender beef with a rich shallot pan sauce, served alongside garlicky herb creamed kale and sweet delicata squash for a cozy, elegant dinner.
Ingredients
For 2 servings
- 1 unit Beef Demi-Glace
- 10 ounce Beef Tenderloin Filets
- ¼ ounce Chives
- 1 unit Delicata Squash
- 2 tablespoon Garlic Herb Butter
- 4 ounce Kale
- 1 unit Shallot
- 4 tablespoon Sour Cream
Additional Ingredients
- 5 teaspoon Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories640
Protein38g
Carbs50g
Fat38g
Tags:
Protein SmartFiber Smart
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the sour cream and garlic herb butter for unsweetened plant-based alternatives with a similar tang and richness. If you avoid beef, use a firm, quick-cooking protein and choose a suitable non-beef stock or sauce base in place of the demi-glace.
What to serve with it
Serve with a crisp green salad or simple roasted potatoes to round out the rich beef and creamy greens. A glass of medium-bodied red wine or sparkling water with lemon also suits the savory shallot sauce.
