Beef Tenderloin & Garlic Herb Pan Sauce

🥘 Ingredients

• asparagus
  1 bunch
• basil oil
  1 tbsp
• beef demi-glace
  2 tbsp
• beef tenderloin steak
  1.5 lbs
• black pepper
  to taste
• chives
  2 tbsp
• cooking oil
  2 tbsp
• garlic herb butter
  3 tbsp
• potatoes
  2 lbs
• red onion
  1
• salt
  to taste
• water
  ¼ cup

🍳 Cookware

• baking sheet
• baking sheet
• aluminum foil
• large pan

1. 

   1

   Preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack until browned and tender ⏱️ 20-25 minutes . Toss with a drizzle of basil oil to taste.

   potatoes: 2 lbs, cooking oil: 2 tbsp, salt: to taste, black pepper: to taste, basil oil: 1 tbsp
2. 

   2

   While potatoes roast, trim and discard woody bottom ends from asparagus . Halve and peel red onion ; mince one half. Thinly slice chives .

   asparagus: 1 bunch, red onion: 1, chives: 2 tbsp
3. 

   3

   Toss asparagus on a second baking sheet with a drizzle of cooking oil, salt, and pepper. Roast on middle rack until tender and lightly browned ⏱️ 10-12 minutes . Remove from oven and immediately toss with half the garlic herb butter . Cover with aluminum foil to keep warm.

   garlic herb butter: 3 tbsp
4. 

   4

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

   beef tenderloin steak: 1.5 lbs
5. 

   5

   Heat a drizzle of cooking oil in the pan used for beef over medium-high heat. Add minced onion and cook, stirring, until softened and fragrant ⏱️ 1-2 minutes . 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 low. Cook until reduced by half ⏱️ 2-3 minutes . Turn off heat; stir in remaining garlic herb butter.

   beef demi-glace: 2 tbsp, water: ¼ cup
6. 

   6

   Divide asparagus, potatoes, and beef between plates. Drizzle beef with pan sauce. Garnish with chives and serve.