Beef Tenderloin and Balsamic Steak Sauce

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• beef demi-glace
  1 unit
• beef tenderloin filets
  10 oz
• broccoli florets
  8 oz
• butter
  2 tbsp
• chives
  1 bunch
• olive oil
  2 tbsp
• sour cream
  2 tbsp
• vegetable oil
  1 tsp
• water
  ¼ cup
• yukon gold potatoes
  12 oz

🍳 Cookware

• large pot
• baking sheet
• large pan

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry all produce. Dice yukon gold potatoes into ½-inch pieces (no need to peel). If necessary, cut broccoli florets into 1-inch pieces. Mince chives .

   yukon gold potatoes: 12 oz, broccoli florets: 8 oz, chives: 1 bunch
2. 

   2

   Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very tender ⏱️ 15 minutes . Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and add sour cream , half the chives, and 1 TBSP butter . Mash, adding splashes of reserved cooking liquid as needed, until smooth and creamy; season with salt and pepper. Cover to keep warm.

   sour cream: 2 tbsp, butter: 2 tbsp
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 .

   olive oil: 2 tbsp
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 per side. Remove from heat; set beef aside to rest. Wipe out pan.

   beef tenderloin filets: 10 oz, vegetable oil: 1 tsp
5. 

   5

   Add half the balsamic vinegar (use the rest however you like), beef demi-glace , and ¼ cup water to same pan over medium-high heat. Bring to a simmer and cook until thickened ⏱️ 2 minutes . Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.

   balsamic vinegar: 2 tbsp, beef demi-glace: 1 unit, water: ¼ cup
6. 

   6

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