Beef Tenderloin with Mushroom Sauce

🥘 Ingredients

• beef demi-glace
  1 unit
• beef tenderloin steak
  8 oz
• black pepper
  1 tsp
• brussels sprouts
  4 oz
• butter
  2 tbsp
• button mushrooms
  4 oz
• fingerling potatoes
  4 oz
• garlic
  1 clove
• olive oil
  3.333 tbsp
• paper towels
• salt
  1 tsp
• sour cream
  1 tbsp
• water (1/3 cup for 4 servings)
  ¼ cup

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim and halve brussels sprouts lengthwise. Halve fingerling potatoes lengthwise. Trim and thinly slice button mushrooms . Peel and mince or grate garlic .

   brussels sprouts: 4 oz, fingerling potatoes: 4 oz, button mushrooms: 4 oz, garlic: 1 clove
2. 

   2

   Toss Brussels sprouts on one side of a baking sheet with a drizzle of olive oil , salt , and black pepper . Toss potatoes on empty side with a drizzle of olive oil, salt, and pepper. Arrange potatoes cut sides down. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and Brussels sprouts on middle rack.) Roast on top rack until veggies are browned and tender, ⏱️ 20 minutes to ⏱️ 25 minutes .

   olive oil: 3.333 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While veggies roast, pat beef tenderloin steak dry with paper towels ; season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add beef and cook to desired doneness, ⏱️ 4 minutes to ⏱️ 7 minutes per side. Remove from pan and set aside to rest.

   beef tenderloin steak: 8 oz, paper towels
4. 

   4

   Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms and cook, stirring, until softened and lightly browned, ⏱️ 3 minutes to ⏱️ 4 minutes . Add garlic and cook until fragrant, ⏱️ 1 minutes .
5. 

   5

   Stir in beef demi-glace and water , scraping up any browned bits from bottom of pan. Bring to a simmer, then reduce heat to medium and cook until thickened, ⏱️ 2 minutes to ⏱️ 3 minutes . Turn off heat; stir in sour cream and 1 TBSP butter until melted. Season with salt and pepper.

   beef demi-glace: 1 unit, water: ¼ cup (1/3 cup for 4 servings), sour cream: 1 tbsp, butter: 2 tbsp
6. 

   6

   Divide Brussels sprouts, potatoes, and beef between plates. Top beef with sauce and serve.