---
title: "Beef Tenderloin & Shallot Pan Sauce"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/beef-tenderloin-and-shallot-pan-sauce-61420e71b129c202c33b8ba7
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Milk
tags:
  - Sodium Smart
  - Carb Smart
rating: 4.0
rating_count: 1200
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the tender beef and delicious pan sauce, while the delicata squash was a surprising favorite for many.
  - theme: Ease of prep
    text: Some found the timing tricky to manage all components, but most felt it was straightforward to prepare.
nutrition:
  calories: 660
  protein: 36
  fat: 41
  saturated fat: 15
  carbohydrates: 40
  sugar: 13
  fiber: 6
  cholesterol: 135
  sodium: 610
  potassium: 1690
  calcium: 200
  iron: 6.2
image: "https://images.recipes.furrysalamander.com/Beef%20Recipes/Beef%20Tenderloin/beef-tenderloin-shallot-pan-sauce.avif"
---
![Step 1](step-1.jpg) Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Halve @delicata squash{1%unit} lengthwise; scoop out seeds with a spoon and discard. (TIP: The squash skin is edible - no need to peel!) Slice crosswise into 1/2-inch-thick half-moons. (TIP: For easier cutting, use a cloth on top of your knife to help apply more pressure.) Toss on a #baking sheet{} with a large drizzle of @cooking oil{10%tsp}; rub to evenly coat. Season with @salt{1%tsp} and @black pepper{1%tsp}. Arrange in an even layer. Roast on top rack until browned and tender, 20-25 minutes.

![Step 2](step-2.jpg) Meanwhile, remove and discard any large stems from @kale{5%oz}; chop leaves into 1-inch pieces. Halve, peel, and mince @shallot{1%unit}. Thinly slice @chives{1%oz}. Heat a drizzle of oil in a #large pan{} over medium heat. Add kale and a splash of water. Cook until kale is wilted and very tender, 5-7 minutes. Season with salt and pepper. Turn off heat.

![Step 3](step-3.jpg) While kale cooks, pat @beef tenderloin steak{8%oz} dry with @paper towels{}; season all over with salt and pepper. Heat a drizzle of oil in a #medium pan{} over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; remove from pan and set aside to rest.

![Step 4](step-4.jpg) Heat a drizzle of oil in pan used for beef over medium-high heat. Add shallot and cook, stirring, until softened and fragrant, 1-2 minutes. Stir in @beef demi-glace{1%unit} and 1/4 cup water (1/3 cup for 4 servings), 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 half the @garlic herb butter{1%tbsp} (you'll use the rest in the next step) until melted.

![Step 5](step-5.jpg) Return pan with kale to medium heat; cook, stirring, until warmed through. Stir in @sour cream{1%tbsp} and remaining garlic herb butter until melted and combined. Season with salt and pepper. Once squash is done, carefully toss with half the chives.

![Step 6](step-6.jpg) Divide kale, squash, and beef between plates. Drizzle beef with pan sauce. Garnish with remaining chives and serve.