Beef Tenderloin & Shallot Pan Sauce

🥘 Ingredients

• beef demi-glace
  2 tbsp
• beef tenderloin steak
  2 pieces
• black pepper
  1 tsp
• chives
  2 tbsp
• cooking oil
  2 tbsp
• delicata squash
  2 pieces
• garlic herb butter
  2 tbsp
• kale
  2 c
• salt
  1 tsp
• shallot
  1 piece
• sour cream
  2 tbsp

🍳 Cookware

• baking sheet
• large pan
• medium pan

1. 

   1

   sour cream kale beef tenderloin steak delicata squash beef demi-glace chives garlic herb butter shallot black pepper salt cooking oil

   sour cream: 2 tbsp, kale: 2 c, beef tenderloin steak: 2 pieces, delicata squash: 2 pieces, beef demi-glace: 2 tbsp, chives: 2 tbsp, garlic herb butter: 2 tbsp, shallot: 1 piece, black pepper: 1 tsp, salt: 1 tsp, cooking oil: 2 tbsp
2. 

   2

   Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Halve delicata squash lengthwise and scoop out seeds. Slice crosswise into ½-inch thick half-moons. Toss on a baking sheet with a large drizzle of cooking oil; rub to coat. Season with salt and black pepper. Arrange in an even layer. Roast until browned and tender ⏱️ 20 minutes .
3. 

   3

   Meanwhile, remove large stems from kale and chop leaves into 1-inch pieces. Halve, peel, and mince shallot. Thinly slice chives. Heat a drizzle of oil in a large pan over medium heat. Add kale and a splash of water. Cook until wilted and very tender ⏱️ 5 minutes . Season with salt and black pepper. Turn off heat.
4. 

   4

   While kale cooks, pat beef dry with paper towels; season all over with salt and black pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add beef and cook to desired doneness ⏱️ 4 minutes per side. Turn off heat; remove from pan and set aside to rest.
5. 

   5

   Heat a drizzle of oil in the same medium pan over medium-high heat. Add shallot and cook, stirring, until softened and fragrant ⏱️ 1 minute . Stir in beef demi-glace and ¼ cup water, scraping up browned bits. Bring to a simmer, then reduce heat to medium-low. Cook until reduced by half ⏱️ 2 minutes . Turn off heat; stir in half the garlic herb butter until melted.
6. 

   6

   Return large pan with kale to medium heat; cook, stirring, until warmed through. Stir in sour cream and remaining garlic herb butter until melted and combined. Season with salt and black pepper. Once squash is done, carefully toss with half the chives.
7. 7

   Divide kale, squash, and beef between plates. Drizzle beef with pan sauce. Garnish with remaining chives and serve.