Beef Tenderloin with Demi-Glace Sauce

🥘 Ingredients

• Dijon mustard
  4 tsp
• beef demi-glace
  2 unit
• beef tenderloin filets
  20 oz
• brussels sprouts
  2 lb
• butter
  4 tbsp
• garlic
  4 cloves
• lemon
  1 unit
• olive oil
  2 tsp
• rosemary
  ¼ ounce
• sour cream
  4 tbsp
• vegetable oil
  2 tsp
• yukon gold potatoes
  24 oz

🍳 Cookware

• potato masher

1. 

   1

   Preheat oven to 425 degrees. Wash and dry all produce. Trim and halve brussels sprouts lengthwise. Mince or grate garlic (1 clove for 2 servings, 2 for 4). Zest and halve lemon . Dice yukon gold potatoes into ½-inch pieces (no need to peel); place in a large pot with enough salted water to cover. Bring to a boil and cook until tender, ⏱️ 20 minutes . Reserve ½ cup potato cooking liquid, then drain.

   brussels sprouts: 1 lb, garlic: 4 cloves, lemon: 1 unit, yukon gold potatoes: 24 oz
2. 

   2

   Melt butter (1 TBSP for 2 servings, 2 TBSP for 4) in the same pot over low heat. Add remaining garlic from step 1 and cook until fragrant, ⏱️ 30 seconds . Return potatoes to pot; mash with a potato masher until smooth, adding splashes of the reserved potato liquid as needed. Stir in sour cream and season with salt and pepper.

   butter: 4 tbsp, sour cream: 4 tbsp
3. 

   3

   Meanwhile, rinse and dry produce as needed. To a large bowl, add brussels sprouts and toss with a large drizzle of olive oil and a pinch of salt and pepper. Roast on a baking sheet until golden brown, ⏱️ 25 minutes .

   brussels sprouts: 1 lb, olive oil: 2 tsp
4. 

   4

   Pat beef tenderloin filets dry with paper towels; season generously with salt and pepper. Heat a large pan with vegetable oil over medium-high heat. Add the beef and cook, turning occasionally, until cooked to your liking, ⏱️ 5 minutes per side. Transfer to a cutting board and let rest.

   beef tenderloin filets: 20 oz, vegetable oil: 2 tsp
5. 

   5

   Melt and watch the butter left in the pan (use 1 TBSP {2%tablespoons} of it). Add the remaining 2 garlic cloves and rosemary and cook, stirring for ⏱️ 1 minute . Deglaze the pan with beef demi-glace and Dijon mustard and a small amount of water; stir until fully incorporated, ⏱️ 2 minutes . Stir in any resting juices from the beef.

   rosemary: ¼ ounce, beef demi-glace: 2 unit, Dijon mustard: 4 tsp
6. 

   6

   Slice the beef against the grain and keep warm. Sprinkle the roasted Brussels sprouts with chili flakes to taste. Serve the beef with the potatoes and Brussels, led with lemon wedges and pour the sauce over everything.