Beef Tenderloin and Balsamic Steak Sauce

🥘 Ingredients

• balsamic vinegar
  3.333 tbsp
• beef demi-glace
  2 unit
• beef tenderloin filets
  20 oz
• broccoli florets
  1 lb
• butter
  4 tbsp
• chives
  ½ ounce
• olive oil
  2 tsp
• paper towels
• pepper
• salt
• sour cream
  4 tbsp
• vegetable oil
  1 tsp
• water
• yukon gold potatoes
  24 oz

🍳 Cookware

• large pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice yukon gold potatoes into 1/2-inch pieces (no need to peel). If necessary, cut broccoli florets into 1-inch pieces. Mince chives .

   yukon gold potatoes: 24 oz, broccoli florets: 1 lb, chives: ½ ounce
2. 

   2

   Place potatoes in a large pot with enough water seasoned with salt to cover by 2 inches. Bring to a boil and cook until very tender, ⏱️ 15 minutes to ⏱️ 20 minutes . Reserve 1/2 cup potato cooking liquid, then drain. Return potatoes to pot and add sour cream , half the chives, and 1 TBSP of butter (2 TBSP for 4 servings). Mash, adding splashes of reserved cooking liquid as needed, until smooth and creamy; season with salt and pepper . Cover to keep warm.

   water, salt, sour cream: 4 tbsp, butter: 4 tbsp, pepper
3. 

   3

   While potatoes cook, toss broccoli on a baking sheet with a large drizzle of olive oil , salt, and pepper. Roast, tossing halfway through, until browned and slightly crispy, ⏱️ 15 minutes to ⏱️ 20 minutes .

   olive oil: 2 tsp
4. 

   4

   Meanwhile, pat beef tenderloin filets dry with paper towels ; season all over with salt and pepper. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add beef and cook until a crust begins to form, ⏱️ 4 minutes to ⏱️ 7 minutes per side. Remove from heat; set beef aside to rest. Wipe out pan.

   beef tenderloin filets: 20 oz, paper towels, vegetable oil: 1 tsp
5. 

   5

   Add half the balsamic vinegar (use the rest however you like), beef demi-glace , and 1/4 cup water (1/3 cup for 4 servings) to same pan over medium-high heat. Bring to a simmer and cook until thickened, ⏱️ 2 minutes to ⏱️ 3 minutes . Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

   balsamic vinegar: 3.333 tbsp, beef demi-glace: 2 unit
6. 

   6

   Divide beef, broccoli, and potatoes between plates. Drizzle beef with sauce. Garnish with remaining chives.