Beef Tenderloin Au Poivre

🥘 Ingredients

• beef demi-glace
  2 unit
• beef tenderloin filets
  20 oz
• black peppercorns
  2 tbsp
• butter
  3 tbsp
• chives
  ½ oz
• green beans
  12 oz
• paper towels
• pepper
• salt
• shallot
  2 unit
• vegetable oil
  4 tsp
• water (⅓ cup for 4 servings)
  ¼ cup
• yukon gold potatoes
  24 oz

🍳 Cookware

• plastic bag
• baking sheet
• baking sheet
• medium pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut yukon gold potatoes into ½-inch-thick wedges. Trim green beans , if necessary. Halve, peel, and mince shallot until you have 2 tbsp. Place black peppercorns in a zip-close plastic bag ; crush with a rolling pin or a heavy pan. Thinly slice chives .

   yukon gold potatoes: 24 oz, green beans: 12 oz, shallot: 2 unit, black peppercorns: 2 tbsp, chives: ½ oz
2. 

   2

   Toss potatoes on a baking sheet with a large drizzle of vegetable oil and a large pinch of salt and pepper . Roast on top rack until lightly browned, about ⏱️ 15 minutes (we'll add more to the sheet then).

   vegetable oil: 4 tsp, salt, pepper
3. 

   3

   Once potatoes have roasted ⏱️ 15 minutes , remove baking sheet from oven. (For 4 servings, leave potatoes roasting and add green beans to a second sheet.) Carefully push potatoes to one side. Carefully toss green beans on opposite side of sheet with a drizzle of oil and a pinch of salt and pepper. Continue roasting until veggies are browned and tender, ⏱️ 10 minutes - ⏱️ 15 minutes .
4. 

   4

   Meanwhile, pat beef dry with paper towels ; season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add beef tenderloin filets and cook to desired doneness, ⏱️ 3 minutes - ⏱️ 6 minutes per side. Turn off heat; transfer to a plate and let rest for ⏱️ 5 minutes . Wash out pan.

   paper towels, beef tenderloin filets: 20 oz
5. 

   5

   Melt 1 tbsp of butter in same pan over medium heat. Add minced shallot and cook, stirring, until slightly softened, ⏱️ 1 minutes - ⏱️ 2 minutes . Add beef demi-glace , water , and 1 tsp crushed peppercorns (be sure to measure). Simmer until slightly thickened, ⏱️ 1 minutes - ⏱️ 2 minutes . Turn off heat. Stir in another 1 tbsp of butter (2 tbsp for 4), half the chives, and any resting juices from beef. Season with salt and more peppercorns, if desired.

   butter: 3 tbsp, beef demi-glace: 2 unit, water: ¼ cup (⅓ cup for 4 servings)
6. 

   6

   Divide potatoes, green beans, and beef between plates. Top beef with sauce. Sprinkle with remaining chives.