Beef Tenderloin & Shallot Pan Sauce

🥘 Ingredients

• beef demi-glace
  1 unit
• beef tenderloin steak
  8 oz
• black pepper
  1 tsp
• chives
  1 oz
• cooking oil
  3.333 tbsp
• delicata squash
  1 unit
• garlic herb butter
  1 tbsp
• kale
  5 oz
• paper towels
• salt
  1 tsp
• shallot
  1 unit
• sour cream
  1 tbsp

🍳 Cookware

• baking sheet
• large pan
• medium pan

1. 

   1

    Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Halve delicata squash lengthwise; scoop out seeds with a spoon and discard. (TIP: The squash skin is edible - no need to peel!) Slice crosswise into 1/2-inch-thick half-moons. (TIP: For easier cutting, use a cloth on top of your knife to help apply more pressure.) Toss on a baking sheet with a large drizzle of cooking oil ; rub to evenly coat. Season with salt and black pepper . Arrange in an even layer. Roast on top rack until browned and tender, 20-25 minutes.

   delicata squash: 1 unit, cooking oil: 3.333 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

    Meanwhile, remove and discard any large stems from kale ; chop leaves into 1-inch pieces. Halve, peel, and mince shallot . Thinly slice chives . Heat a drizzle of oil in a large pan over medium heat. Add kale and a splash of water. Cook until kale is wilted and very tender, 5-7 minutes. Season with salt and pepper. Turn off heat.

   kale: 5 oz, shallot: 1 unit, chives: 1 oz
3. 

   3

    While kale cooks, pat beef tenderloin steak 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 and cook to desired doneness, 4-7 minutes per side. Turn off heat; remove from pan and set aside to rest.

   beef tenderloin steak: 8 oz, paper towels
4. 

   4

    Heat a drizzle of oil in pan used for beef over medium-high heat. Add shallot and cook, stirring, until softened and fragrant, 1-2 minutes. Stir in beef demi-glace and 1/4 cup water (1/3 cup for 4 servings), scraping up any browned bits from bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced by half, 2-3 minutes. Turn off heat; stir in half the garlic herb butter (you'll use the rest in the next step) until melted.

   beef demi-glace: 1 unit, garlic herb butter: 1 tbsp
5. 

   5

    Return pan with kale to medium heat; cook, stirring, until warmed through. Stir in sour cream and remaining garlic herb butter until melted and combined. Season with salt and pepper. Once squash is done, carefully toss with half the chives.

   sour cream: 1 tbsp
6. 

   6

    Divide kale, squash, and beef between plates. Drizzle beef with pan sauce. Garnish with remaining chives and serve.