Beef Tenderloin with Tangy Shallot Sauce

🥘 Ingredients

• beef tenderloin filets
  12 oz
• broccoli florets
  8 oz
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• cooking oil
  1 tsp
• dijon mustard
  1 tbsp
• fingerling potatoes
  12 oz
• mixed greens
  4 oz
• olive oil
  3 tbsp
• plum jam
  1 tbsp
• red wine vinegar
  2 tbsp
• shallot
  1 unit
• sugar
  1 tsp

🍳 Cookware

• large pot
• baking sheet
• large pan
• small microwave-safe bowl
• small bowl
• medium bowl

1. 

   1

   fingerling potatoes beef tenderloin filets broccoli florets shallot red wine vinegar dijon mustard chicken stock concentrate plum jam mixed greens cooking oil sugar olive oil butter

   fingerling potatoes: 12 oz, beef tenderloin filets: 12 oz, broccoli florets: 8 oz, shallot: 1 unit, red wine vinegar: 2 tbsp, dijon mustard: 1 tbsp, chicken stock concentrate: 1 unit, plum jam: 1 tbsp, mixed greens: 4 oz, cooking oil: 1 tsp, sugar: 1 tsp, olive oil: 3 tbsp, butter: 1 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Halve fingerling potatoes lengthwise. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender ⏱️ 15 minutes . Drain well and return potatoes to pot. Meanwhile, cut broccoli florets into bite-size pieces if necessary. Halve, peel, and thinly slice shallot; finely chop a few slices until you have 1½ tsp chopped.
3. 

   3

   While potatoes cook, toss broccoli on a baking sheet with a drizzle of cooking oil, salt, and pepper. Roast on top rack until browned and tender ⏱️ 12 minutes to ⏱️ 15 minutes .
4. 

   4

   Pat beef tenderloin filets dry with paper towels and season generously all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness ⏱️ 4 minutes to ⏱️ 7 minutes per side. Turn off heat; transfer to a cutting board. Cover with foil to keep warm. Rinse and wipe out pan.
5. 

   5

   Meanwhile, in a small microwave-safe bowl , combine half the red wine vinegar, 1 tsp sugar, ½ tsp water, salt, and pepper. Stir in sliced shallot, then cover with plastic wrap. Microwave ⏱️ 1 minute . Remove plastic wrap and transfer 1 TBSP pickling liquid to a separate small bowl . To bowl with pickling liquid, whisk in dijon mustard and 2 TBSP olive oil. Season dressing with salt and pepper to taste.
6. 

   6

   Add 1 TBSP olive oil to pot with drained potatoes. Place pot over medium-high heat and cook, stirring, until potato skins are crisp and browned ⏱️ 3 minutes to ⏱️ 5 minutes . Turn off heat; season with salt and pepper.
7. 

   7

   Heat a drizzle of oil in pan used for beef over medium heat. Add chopped shallot and cook, stirring, until softened ⏱️ 1 minute to ⏱️ 2 minutes . Stir in plum jam, chicken stock concentrate, remaining vinegar, and ¼ cup water. Bring to a simmer; cook, stirring occasionally, until slightly thickened ⏱️ 2 minutes to ⏱️ 3 minutes . Remove from heat. Stir in 1 TBSP butter until melted. Season with salt and pepper to taste.
8. 8

   In a medium bowl , combine mixed greens, broccoli, pickled shallot (draining first), and as much dressing as you like. Thinly slice beef against the grain. Divide beef, potatoes, and salad between plates. Spoon sauce over beef and serve.