Sending love to you today and always, Fam! You’ll always be our Valentine 🙂 But, TBH, this meal is also our Valentine… can we have two Valentine’s? We hope so. Because beef tenderloin is always in our hearts. How can it not be? It’s the most tender cut of all, and lends itself to having its own incredible flavor. That’s why we left the seasoning pretty simple, with salt, pepper, rosemary, sage + thyme. It truly doesn’t need more than that, it’s so delicious!
Depending on how you like to enjoy your tenderloin, we have two options for how long to warm it for! 2-3 minutes on each side should yield a medium-rare result, however if you prefer it more well-done, you can leave it on the pan for a bit longer! Either way, leave it at room temp for 10-15 minutes before beginning so it cooks evenly — easy peasy. As always, we hope you enjoy 🙂
What’s in your bag:
- Herb roasted beef tenderloin
- Charred rosemary compound butter
- Red wine bordelaise
- Duck fat roasted baby potatoes
- Brussels sprouts with bacon + salsa verde
What you’ll need from home:
- Aluminum foil lined sheet tray
- Saute pan
- Small saucepan
Total prep time: 20 minutes
The Brussels Sprouts + Baby Potatoes
- Preheat your oven to 400F.
- Arrange your Brussels sprouts and baby potatoes evenly on your aluminum foil lined sheet tray.
- Toss ‘em in the oven for 10-15 minutes until hot + crispy!
The Beef Tenderloin
- Leave your steak at room temp for 10-15 minutes before you get cooking!
- Heat a saute pan over medium heat — give it a minute to get nice and hot! If you have one, turn on your kitchen fan too.
- Add a drizzle of oil to your pan and swirl it around.
- Add your steak to the pan and sear for 2-3 minutes on the top and then another 2-3 minutes on the bottom. No poking or prodding here, just let your steak do its thing!
- If you like a more well done steak, sear for 4-6 minutes per side, or until warmed to your liking.
- Just before your steak is done, add half of your charred rosemary compound butter to the pan. As it melts, spoon it over your steak so everything gets super buttery!
The Red Wine Bordelaise
- Spoon your bordelaise into a small saucepan and heat on medium-low until warm and saucy.
- Finish with a small pat of your compound butter because we put that stuff on everything. Stir, stir, stir to emulsify.
Time to assemble your work of art! Place your tenderloin in the center of your plate, and arrange your Brussels and potatoes around it. Add the last dollop of your compound butter on top of the tenderloin and then spoon your bordelaise all over. Enjoy 🙂
That’s it! #Dinnersolved, dinner served.