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Beef Tenderloin

There is no right or wrong time or place for compound butter. Morning, night, in the kitchen, in the bedroom. Wait what? Who said that? Anyways…we created this herby array of flavors infused into a slatherable form, perfect to add on top of your tenderloin, potato, or, screw it—your broccoli rabe too. We might even recommend leaving your ramekin of butter out before dinner, so the butter gets all soft and spreadable (drool). The bordelaise, a French red-wine based sauce made with shallots and thyme, is for your beef tenderloin. Pour this stuff all over your beef so that its warmth melts the butter and combines all the fab flavors. Bon appetit, Fam! 

What’s in your bag:

  • Your beef tenderloin medallions
  • Red wine bordelaise
  • Charred rosemary compound butter 
  • Blistered broccoli rabe with calabrian chilis 
  • Hasselback potato

What you’ll need from home:

  • Aluminum foil lined sheet tray
  • A pot
  • Small saucepan

Total prep time: 20 minutes

The Hassleback Potato and Broccoli Rabe

  1. Preheat your oven to 350F.
  2. Place your potato and broccoli rabe on your aluminum foil lined sheet tray and pop in the oven for 8-10 minutes. Leave a little room on the tray for the medallions.

The Beef Tenderloin

  1. Add these beautiful meaty guys to your sheet tray when there’s 4-5 minutes left on your potato and broccoli rabe timer. If they need a bit more time to warm through then add it, just be careful as to not overcook the beef—it’s a delicate dance! 

The Bordelaise 

  1. Spoon your bordelaise into a small saucepan and heat over medium-low until warm and saucy. 
  2. Finish with a dollop of compound butter because we put that s**t on everything. Stir, stir, stir to emulsify.

Plating time! The trio of potato, broccoli rabe, and the medallions go on there, then a little butter goes on everything. The bordelaise comes last and goes over the medallions, to melt that compound butter, if it isn’t already melty 🙂

That’s it! Dinner solved, dinner served. #weareWECO


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