Beef Tenderloin Au Poivre

🥘 Ingredients

• beef demi-glace
  2 oz
• beef tenderloin filets
  2 units
• black pepper
  to taste
• black peppercorns
  1 tbsp
• butter
  3 tbsp
• chives
  1 bunch
• green beans
  1 bunch
• salt
  to taste
• shallot
  2 units
• vegetable oil
  2 tbsp
• water
  ¼ cup
• yukon gold potatoes
  1.5 lbs

🍳 Cookware

• baking sheet
• medium pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut yukon gold potatoes into ½-inch-thick wedges. Trim green beans , if necessary. Halve, peel, and mince shallot until you have 2 tbsp. Place black peppercorns in a zip-close bag; crush with a rolling pin or a heavy pan. Thinly slice chives .

   yukon gold potatoes: 1.5 lbs, green beans: 1 bunch, shallot: 2 units, black peppercorns: 1 tbsp, chives: 1 bunch
2. 

   2

   Toss potatoes on a baking sheet with a large drizzle of vegetable oil and a large pinch of salt and black pepper . Roast on top rack until lightly browned ⏱️ 15 minutes (we’ll add more to the sheet then).

   vegetable oil: 2 tbsp, salt: to taste, black pepper: to taste
3. 

   3

   Once potatoes have roasted 15 minutes, remove baking sheet from oven. Carefully push potatoes to one side. Carefully toss green beans on opposite side of sheet with a drizzle of oil and a pinch of salt and pepper. Continue roasting until veggies are browned and tender ⏱️ 10-15 minutes .
4. 

   4

   Meanwhile, pat beef tenderloin filets 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, 3-6 minutes per side. Turn off heat; transfer to a plate and let rest for ⏱️ 5 minutes . Wash out pan.

   beef tenderloin filets: 2 units
5. 

   5

   Melt 1 tbsp butter in same pan over medium heat. Add minced shallot and cook, stirring, until slightly softened ⏱️ 1-2 minutes . Add beef demi-glace , water , and 1 tsp crushed peppercorns (be sure to measure). Simmer until slightly thickened ⏱️ 1-2 minutes . Turn off heat. Stir in another 1 tbsp butter, half the chives, and any resting juices from beef. Season with salt and more peppercorns, if desired.

   butter: 3 tbsp, beef demi-glace: 2 oz, water: ¼ cup
6. 

   6

   Divide potatoes, green beans, and beef between plates. Top beef with sauce. Sprinkle with remaining chives.