Seared Beef Tenderloin with Garlic Herb Pan Sauce, Creamed Kale and Roasted Fingerling Potatoes

Indulge in a truly special meal with this seared beef tenderloin recipe. The tenderloin is cooked to perfection, developing a deep brown crust, then finished with a luscious garlic herb pan sauce. Paired with creamy, garlicky kale and crispy roasted fingerling potatoes, this dish is sure to impress.

The combination of flavors and textures makes this a standout dinner. The rich sauce complements the beef beautifully, while the kale adds a hearty, creamy element and the potatoes offer a delightful crunch. Perfect for a romantic dinner or a festive occasion.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Halve fingerling potatoes lengthwise. Toss with 2 teaspoons oil, salt and pepper. Spread on a baking sheet and roast until golden and tender, about 20-25 minutes.
2. While potatoes roast, thinly slice red onion. Finely chop chives. Remove kale leaves from stems and chop leaves into bite-sized pieces.
3. Pat beef tenderloin dry with paper towels. Season generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat. Sear beef until browned on all sides, about 2-3 minutes per side for medium-rare. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add sliced onion to the skillet and cook until softened, about 2 minutes. Add kale and cook, stirring, until wilted, about 3-4 minutes. Stir in sour cream and half the chives. Season with salt and pepper. Remove from skillet and keep warm.
5. In the same skillet, add beef demi-glace and 1/4 cup water. Bring to a simmer, scraping up browned bits. Whisk in garlic herb butter until melted and sauce thickens slightly. Stir in remaining chives.
6. Slice beef against the grain. Serve with creamed kale and roasted potatoes. Drizzle garlic herb pan sauce over the steak.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with filet mignon or sirloin, but adjust cooking time accordingly.

Can I make the creamed kale ahead?

Yes, prepare the kale up to a day in advance and reheat gently before serving.

What can I use instead of garlic herb butter?

Mix 2 tablespoons softened butter with 1 minced garlic clove and 1 teaspoon dried herbs.