Beef Tenderloin with Demi-Glace Sauce

🥘 Ingredients

• beef demi-glace
  2 oz
• beef tenderloin filets
  12 oz
• brussels sprouts
  8 oz
• butter
  2 tbsp
• chili flakes
  1 tsp
• dijon mustard
  1 tsp
• garlic
  2 cloves
• lemon
  1 unit
• olive oil
  2 tbsp
• pepper
  to taste
• rosemary
  1 sprig
• salt
  to taste
• sour cream
  2 tbsp
• vegetable oil
  2 tbsp
• water
  ¼ cup
• yukon gold potatoes
  1 lb

🍳 Cookware

• large pot
• potato masher
• large bowl
• baking sheet
• paper towels
• large pan
• cutting board

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce. Trim and halve brussels sprouts lengthwise. Mince or grate 1 clove garlic , zest and halve lemon . Dice yukon gold potatoes into ½-inch pieces (no need to peel) and place in a large pot with enough salted water to cover. Bring to a boil and cook until tender ⏱️ 15-20 minutes . Reserve ½ cup potato cooking liquid, then drain.

   brussels sprouts: 8 oz, garlic: 2 cloves, lemon: 1 unit, yukon gold potatoes: 1 lb
2. 

   2

   Melt 1 TBSP butter in the same pot over low heat. Add minced garlic and cook until fragrant ⏱️ 30 seconds . Return potatoes to pot and mash with a potato masher until smooth, adding splashes of reserved potato liquid as needed. Stir in sour cream and season with salt and pepper . Keep covered until ready to serve.

   butter: 2 tbsp, sour cream: 2 tbsp, salt: to taste, pepper: to taste
3. 

   3

   Meanwhile, toss Brussels sprouts in a large bowl with a large drizzle of olive oil and a pinch of salt and pepper. Place Brussels sprouts and 1 lemon half cut side down on a baking sheet . Roast on the top rack until golden brown ⏱️ 20-25 minutes .

   olive oil: 2 tbsp
4. 

   4

   Meanwhile, pat beef tenderloin filets dry with paper towels and season generously with salt and pepper. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add beef and cook to desired doneness ⏱️ 4-7 minutes per side. Turn off heat and transfer to a cutting board to rest. Wipe out pan.

   beef tenderloin filets: 12 oz, vegetable oil: 2 tbsp
5. 

   5

   Melt remaining butter in the same pan over medium heat. Add remaining garlic and 1 sprig rosemary . Cook, stirring, until fragrant ⏱️ 30-60 seconds . Reduce heat to low. Add beef demi-glace , dijon mustard , and water . Cook, stirring, until thoroughly combined ⏱️ 1-2 minutes . Stir in any resting juices from beef. Turn off heat and season with salt and pepper. Remove and discard garlic and rosemary.

   rosemary: 1 sprig, beef demi-glace: 2 oz, dijon mustard: 1 tsp, water: ¼ cup
6. 

   6

   Slice beef against the grain. Top Brussels sprouts with as much juice from roasted lemon as you like and sprinkle with chili flakes to taste. Divide beef, Brussels sprouts, and mashed potatoes between plates. Spoon sauce over beef and serve.

   chili flakes: 1 tsp