Beef Tenderloin with Tangy Shallot Sauce

🥘 Ingredients

• beef tenderloin fillets
  20 oz
• broccoli florets
  1 lb
• butter
  2 tbsp
• chicken stock concentrate
  4 unit
• cooking oil
  1 tbsp
• dijon mustard
  4 tsp
• fingerling potatoes
  24 oz
• mixed greens
  4 oz
• olive oil
  6 tbsp
• pepper
• plum jam
  4 unit
• red wine vinegar
  3.333 tbsp
• salt
• shallot
  2 unit
• sugar
  2 tsp

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Halver fingerling potatoes lengthwise; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Meanwhile, cut broccoli florets into bite-size pieces if necessary. Halve, peel, and thinly shallot ; finely chop a few slices until you have 1½ tsp (2½ tsp for 4).

   fingerling potatoes: 24 oz, broccoli florets: 1 lb, shallot: 2 unit
2. 

   2

   While those cook, toss the broccoli on a baking sheet with drizzle of cooking oil , salt , pepper , and roast until tender, 12-15 minutes.

   cooking oil: 1 tbsp, salt, pepper
3. 

   3

   Pat beef tenderloin fillets dry with paper towels and season generously with salt and pepper . Heat a drizzle of olive oil in a large pan over medium-high heat. Add the beef and cook to desired doneness, 4-7 minutes per side. Turn off heat, transfer to a cutting board, and whip for a warm rest. Rinse and wipe out the pan.

   beef tenderloin fillets: 20 oz, salt, pepper, olive oil: 6 tbsp
4. 

   4

   In a small bowl, combine half the red wine vinegar (save the rest), sugar , ½ tsp water, salt, and pepper. Stir in the szzled shallot from step 1 and cover with wrap. Microwave for 1 minute. Remove and transfer 2 tbsp pickling liquid to a second bowl; whisk in dijon mustard and 2 tbsp olive oil, plus a little water, to make dressing.

   red wine vinegar: 3.333 tbsp, sugar: 2 tsp, dijon mustard: 4 tsp
5. 

   5

   Add 1 tbsp more olive oil (or 2 tbsp, for 4) to the potatoes and crisp over medium heat, 3-5 minutes, then season.
6. 

   6

   In the same pan, heat a drizzle of oil and cook the remaining shallot until softened. Stir in plum jam and chicken stock concentrate , the vinegar concentrate, and 1/3 cup water. Simmer until thick, 2-3 minutes; then whisk in butter and season to taste.

   plum jam: 4 unit, chicken stock concentrate: 4 unit, butter: 2 tbsp
7. 

   7

   In a bowl, mix mixed greens , roasted broccoli, pickled shallot, and the dressing. Slice the beef thinly against the grain. Divide beef, potatoes, and salad onto plates, and spoon the sauce over. Beef is fully cooked when internal temperature reaches 145°F.

   mixed greens: 4 oz